THE  FLOWING  BOWL 


w 


COLLEGE  OF  AGRICULTURE 
DAVIS,  CALIFORNIA 


THE  FLOWING  BOWL 


THE  FLOWING  BOWL 


WHEN  AND  WHAT  TO  DRINK 


BY 

THE   ONLY   WILLIAM 
(tmiliam  8d)mHrt) 


FULL   INSTRUCTIONS   HOW   TO   PREPARE,   MIX, 
AND  SERVE   BEVERAGES 


CHARLES   L.  WEBSTER  &  CO. 
1892 


UNIVERSITY  OF  CALIFORNIA 
1ARY 


COPYRIGHT,  1891, 

BY 

WILLIAM    SCHMIDT. 
(All  rights  reserved.) 


OF 
JENKINS  &  McCowAN, 

NEW  YORK. 


Contents. 


PAGE 

HISTORY 17-38 

WINE 19 

BEER 23 

ALCOHOL 28 

COFFEE 31 

TEA 33 

WATER 35 

MINERAL  WATER 38 

PHYSIOLOGY   AND   DIET 39-47 

COMPOSITION   OF   DRINKS   AND  THEIR  ADULTERA- 
TIONS   , 49-64 

WATER. 52 

MILK 55 

WINE 57 

BEER 61 

SPIRITS 63 

ETHNOGRAPHY .. 65 

OUR   ANCESTORS 73 

DESCRIPTION  OF  A  GREEK  BANQUET 75 

DESCRIPTION  OF  A  ROMAN  BANQUET  (Prose} 77 

DESCRIPTION  OF  A  ROMAN  BANQUET  (Poetry) 82 

A  ROYAL  FEAST  AMONG  THE  HUNS 86 

A  MENU  OF  EMPEROR  CHARLES  V 88 

WHAT    KINDS   OF   WINES   AND    IN    WHICH    ORDER 

SHOULD  THEY  BE  SERVED  AT  A  REPAST?...  91 

SAMPLE  MENUS 95 


74847 


xif  CONTENTS. 


PAGE 

INTRODUCTION  TO  MIXED  DRINKS 105 

CONTAINING  HINTS  TO  THE  PROFESSIONAL  BARKEEPER  AND 
GENERAL  REMARKS  TO  THE  PUBLIC. 

MIXED   DRINKS 121 

SOURS 123 

COCKTAILS 125 

PUNCHES  (FOR  THE  BAR  USE) 131 

LEMONADES 135 

TEMPERANCE  DRINKS 137 

COBBLERS 144 

FIZZES 145 

DIVERSE 147 

LIQUORS  AND  RATAFIAS 179 

PUNCHES 209 

BOWLS 237 

KALTSCHALEN  (BISHOPS) , 249 

EXTRA   DRINKS.. 255 

FRUIT   WINES 261 

POETRY 273 


preface. 


WHILE  having  been  active  for  a  period  of  more  than 
thirty  years  in  the  line  of  hotel  and  bar  business,  and 
having  given  my  greatest  care  to  mixed  drinks  partic- 
ularly, I  have  found  them  to  be  great  favorites  among 
connoisseurs. 

Repeatedly  the  desire  has  been  expressed  to  me  as 
to  where  to  obtain  satisfactory  and  reliable  information 
how  to  prepare  such  delicious  mixtures.  A  great  num- 
ber of  men  received  such  information  from  me,  as  far  as 
a  few  minutes'  conversation  could  teach  anybody. 

The  oftener,  however,  such  questions  were  repeated, 
the  more  established  became  within  me  the  conviction 
that  there  was  among  the  public  a  general  desire  for  a 
book  containing  all  advices  of  such  a  kind.  The  result 
of  this  conviction  is  this  book,  that  hereby  is  handed 
over  to  the  public. 

Feeling  that  I  had  to  place  on  the  market  only  a  first- 
class  manual,  in  all  its  details  and  instructions,  I  have 
given  it  the  most  particular  care  and  study.  Utmost 
diligence  and  attention  have  assisted  me  to  express  my 
thoughts  in  clear  and  exact  terms,  so  as  to  enable  any 
one,  even  private  persons,  to  understand  and  compre- 
hend how  to  obtain  the  most  satisfactory  results. 

I  might  compare  mixing  drinks  with  the  working  in 


XIV  PREFACE. 


fractions,  especially  in  circulating  decimals;  if  we  are 
not  very  careful  in  the  order  in  which  we  do  certain 
operations,  we  most  certainly  will  never  arrive  at  a 
correct  result;  neglecting  following  decimal  places  will 
largely  affect  the  correctness  of  our  final  answer.  So, 
too,  in  mixing  drinks:  The  fractional  parts  of  liquors 
that  are  to  be  mixed,  and  their  order,  have  to  be  care- 
fully considered,  and  without  such  consideration  no 
palatable  drink  may  be  expectecl. 

I  do  not  deny  that  a  book  on  drinks  will  mainly  have 
to  cover  the  demands  of  public  resorts,  but  I  hope,  and 
I  am  sure  many  join  me  in  this  feeling,  that  there  will  be 
a  time  when  reasonable  drinking  is  not  looked  upon  as 
a  crime;  and  the  time  will  come  when  around  the  table 
the  whole  family  sits  chatting  and  whiling  idle  hours 
away,  while  the  sparkling  bowl  sharpens  their  wit  and 
loosens  their  tongues;  when  father  and  grown-up  sons 
will  not  leave  their  homes  to  seek  recreation,  but  when 
they  will  spend  their  leisure  time  in  the  family  circle. 

By  careful  investigation  every  impartial  reader  will 
find  that  nearly  all  recipes  concerning  bowls,  punches, 
etc.,  are  made  not  so  much  for  the  bar-use  as  for  the 
family. 

It  may  sound  strange  from  the  lips  of  a  mixer  of 
drinks,  and  still  it  is  the  truth — /  believe  in  temperance. 
Surely  this  my  belief  has  no  reference  to  temperance 
that  identifies  itself  with  prohibition,  but  it  has  refer- 
ence to  temperance  in  the  word's  true  meaning:  tem- 
pering or  moderating  the  enjoyment  of  liquors. 


PREFACE.  XV 


A  habitual  drinker  will  never  indulge  in  beverages 
artistically  mixed;  he  lacks  the  taste  of  them,  as  they 
do  not  bring  him  rapidly  enough  to  his  desired  nirvana. 
In  drinking,  our  aim  must  be  enjoyment,  not  inebria- 
tion. Thus  the  culture  of  mixed  drinks  will  lead  us 
with  greater  sureness  to  true  temperance  than  all  blue 
laws  ever  will  be  able  to  do. 

Another  reason  for  setting  my  foot  upon  the  slippery 
road  of  a  public  writer  was  the  general  approval  my 
new  concoctions  met  with.  For  years  I  have  been 
urged  to  publish  the  recipes  of  the  same;  some  of  them 
have  been  communicated  to  the  public  by  the  medium 
of  our  leading  newspapers,  when  occasion  and  demand 
seemed  to  render  it  desirable.  Never,  however,  I  felt 
inclined  to  giving  the  reader  only  a  series  of  recipes. 
My  ambition  took  a  higher  flight.  If  ever  I  was  to 
place  anything  upon  the  market,  it  should  be  a  book 
containing  not  only  recipes  valuable  to  professional 
men  mostly,  but  one,  the  reading  matter  of  which 
should  be  of  a  kind  that  every  intelligent  man  might 
find  at  least  something  to  arouse  his  interest.  Should 
this  my  sincere  wish  find  fulfillment,  even  in  a  limited 
degree,  my  labor  bestowed  on  this  volume  I  should 
not  think  wasted. 

The  reading  matter  does  not  claim  to  replace  an  en- 
cyclopaedia; I  restrained  myself  to  select  only  such 
subjects  as  might  be  of  some  value  to  the  majority  of 
my  readers.  In  the  Physiology  of  Drinking  I  preferred 
to  give  general  hints  than  an  entire  treatise  on  this  sub- 


XVI  PREFACE. 


ject,  which,  treated  upon  extensively,  would  by  itself 
fill  a  volume  similar  to  this  in  size.  The  pages  about 
poetry,  likewise,  give  only  a  selection  of  the  best  poets: 
should  I  have  omitted  one  of  the  favorites  of  my  es- 
teemed readers,  I  beg  their  kind  forgiveness. 

The  drinks  themselves  are  divided  into  two  great 
groups,  such  as  served  and  serviceable  at  the  bar  only, 
which  are  enumerated  under  the  heading  "  Mixed 
Drinks,"  and  such  as  might  be  desirable  for  societies 
and  larger  companies,  as  punches,  bowls,  etc. 

While  thanking  my  co-workers  for  their  kind  and 
indefatigable  assistance,  and  expressing  my  heartfelt 
gratitude  to  my  many  patrons  for  the  interest  they 
took  in  the  book  while  it  still  was  unwritten,  as  well  as 
to  Messrs.  Chas.  L.  Webster  &  Co.  for  the  care  which 
they  bestowed  upon  the  outfit  of  same,  I  deliver  these 
pages  to  the  public. 

May  it  be  accompanied  by  kindness,  and  may  it,  in 
return,  be  a  guide  to  the  reader  that  will  show  him 
the  path  to  many  a  happy  hour. 

Very  respectfully  yours, 

A.  WILLIAM  SCHMIDT. 


tiJtnc. 

ASIA  is  undoubtedly  the  country  where  the  vine  has 
grown  without  the  helping  hand  of  man,  and  very  prob- 
ably the  slopes  south  of  the  Caucasus,  where  still  now- 
adays, as  in  the  Kolchian  forest,  the  vine  grows  in 
abundance  and  richness. 

Elphinstone — born  1778,  died  1859 — on  his  journey 
to  Cabul,  saw  in  the  Caucasian  forests  the  vine  growing 
wild,  and  describes  how  fascinating  to  the  eye  the  en- 
tanglement and  coverings  of  whole  forests  by  the  vine 
appeared.  Modern  travelers  report  of  bunches  of 
grapes  of  seventeen  pounds  in  Palestine,  and  of  a  vine- 
tree  on  the  southern  slope  of  the  Lebanon  Mountains, 
the  diameter  of  which  was  one  foot  and  a  half;  it  was 
thirty  feet  high,  and  formed,  by  its  twigs  and  boughs, 
a  canopy  of  two  hundred  feet  in  circumference.  In  the 
vicinity  of  Naples  you  may  see  vines,  the  stems  of 
which  are  only  a  little  thinner  than  the  trees  to  which 
they  cling.  As  to  the  size  of  grapes,  they  are  naturally 
larger  under  the  glowing  sun  of  the  south.  Already  in 
Italy  we  see  exceedingly  large  bunches;  still  larger 
they  are  found  in  Greece  and  Asia  Minor.  Near  Shi- 
raz,  in  Persia,  their  length  amounts  to  a  yard.  Baron 
De  Huegel  found  them  of  colossal  size  in  Cashmere. 


20  HISTORY 


Lady  Sale,  in  her  memoirs  from  Afghanistan,  speaks 
of  grapes  of  which  a  single  berry  weighed  one  hundred 
and  twenty-nine  grains. 

The  mythology  of  the  Greeks  mentions  the  birth  of 
Dionysos,  or  Bacchus — or  what  is  identical  to  both,  the 
home  of  the  vine — as  taking  place  upon  the  mountain 
Nysa,  a  peak  of  the  Hindoo  Koosh,  an  Indian  chain 
of  the  gigantic  Himalaya  system. 

This  god  was  brought  up  by  mountain-nymphs,  and 
educated  by  the  muses,  fauns,  the  old  Silen,  and  the 
satyrs;  in  harmony  with  this  education  his  worshipers 
represented  him  as  a  bewitching  youth,  with  forms  re- 
sembling woman,  and  with  gladness  on  his  brow,  or  as 
adorned  with  vine-wreaths,  resting  among  beautiful 
women,  who,  singing  and  dancing,  give  us  the  prettiest 
and  oldest  allegory  of  "Wine,  Wife,  and  Song." 

He  is  also  represented  as  rambling  over  wide  fields, 
drawn  by  panthers. 

In  a  different  light  appears  the  vine  in  the  history  of 
the  Jews,  but  also  here,  in  closest  connection  with  their 
elder  father;  Noah's  wine  soon  became  a  favorite  bev- 
erage among  the  Hebrews,  who  were  anything  but 
teetotalers. 

When  the  Israelites  left  Egypt  to  return  to  their  old 
country,  Canaan,  explorers,  sent  out,  brought  back  a 
huge  bunch  of  grapes,  the  best  proof  for  the  wine-cul- 
ture in  Palestine  at  this  early  time,  1250  B.  C. 

The  travels  of  Bacchus  allegorically  allude  to  the 
spreading  of  the  wine-culture  from  east  to  west. 


WINE.  21 


According  to  the  myth,  it  took  its  way  over  Arabia, 
Egypt,  and  Libya  to  Hellas;  later  on  to  Italy,  and 
finally  to  Spain  and  Gaul. 

The  worship  of  Bacchus  was  corresponding  to  the 
importance  of  the  wine-culture,  and  found  its  acme  in 
the  Dionysians  of  the  Greeks,  and  the  Bacchanals  of 
the  Romans. 

Historical  traditions  call  the  Phoenicians  the  first 
wine-growers;  they  brought  the  vine  to  the  islands  of 
Chios,  Mitylene,  and  Tenedos. 

Already,  in  the  year  550  B.  C.,  the  process  of  blend- 
ing selected  wines  was  known  to  the  Carthaginians. 

Herodotus  and  Theophrastus  give  accounts  of  the 
Egyptian  wine-culture,  which  has  long  since  died  out. 

The  ancient  Persia  produced  the  precious  royal  wine 
of  Chalybon,  and  the  valuable  brands  of  Bactriana, 
Ariana,  Hyrkania,  and  Margiana. 

In  India  the  priests,  and  in  Egypt  the  priests  and 
kings,  were  forbidden  to  drink,  while  the  Jewish  priests 
were  only  prohibited  on  days  of  religious  services. 

Homerus  many  times  mentions  the  wine  as  sorrow- 
breaking  and  heart-refreshing,  and  as  a  beverage  for 
the  gods. 

In  Italy  wine  was  first  cultivated  in  Campania.  The 
most  celebrated  wines  of  ancient  Italy  were:  Falernian, 
Faustinian,  Caecubian,  Massician,  Setinian,  and  those 
of  Formia,  Calene,  etc. 

The  old  custom  of  adding  turpentine  to  the  wine,  for 
the  purpose  of  preserving,  was  followed  also  in  Italy; 


22  HISTORY. 


hence  the  resemblance  of  the  tip  of  a  Thyrsus-staff  to 
the  cone  of  a  pine. 

The  wine-production  of  the  old  Romans  was  enor- 
mous; Caesar  presented  to  the  city  of  Rome  at  one  single 
time  44,000  barrels;  Hortensius  had  not  less  than  10,000 
barrels  of  extra  Chios  wine  in  his  cellars. 

Gaul  (France)  was  a  wine-growing  country  long  be- 
fore Germany,  as  already,  600  B.  C.,  the  Phocians  in 
Massilia,  the  modern  Marseilles,  introduced  the  wine 
here. 

Caesar  already  found  in  Gaul  extensive  vineyards; 
Ausonius  praises  the  wines  of  Medoc;  Plinius  those  of 
the  Auvergne. 

Emperor  Domitian  ordered  half  of  the  Gallic  vine- 
yards to  be  destroyed,  and  in  their  stead  that  grain 
should  be  raised;  this  would  have  the  double  effect  of 
reducing  the  price  of  the  grain,  and  of  securing  better 
prices  to  the  wine-growers  in  Italy. 

Emperor  Probus  revoked  this  edict.  Aurelian  and 
the  Antonines  planted  vines  in  the  Cote  d'Or,  the  best 
product  of  which  is  still  nowadays  called  "  Romance." 

Charlemagne  owned  vineyards  in  Burgundy,  and 
brought  the  vine  from  there  to  the  Rhine. 

In  exchange  for  thirty  barrels  of  Chambertin  the  ab- 
bot of  Citeaux  received  from  Pope  Gregory  IX.  the 
dignity  of  cardinal. 

During  the  crusades  French  pilgrims  brought  eastern 
vines  to  France. 

The  sparkling  champagne  was  not  known  yet  at  the 


BEER.  23 


close  of  the  seventeenth  century,  as  its  invention  was 
made  by  Dom  Perignon,  of  Hautvillers,  during  the 
time  from  1670-1715. 

In  the  sixteenth  century  the  German  wine-grower, 
Peter  Simon,  took  the  vine  from  the  Rhine  to  Malaga, 
which  now  supplies  us  with  the  most  delicious  wine. 

But  it  would  take  us  too  long,  and  it  would  very 
likely  become  annoying  to  our  kind  readers,  to  go  fur- 
ther into  details;  only  this  must  not  be  suppressed,  that 
America's  first  discoverers,  the  Northmen,  found  ripe 
grapes  in  looo  A.  D.,  and  named  the  unknown  shore 
Vinland,  a  place  supposed  to  be  on  the  coast  of  Massa- 
chusetts. But  the  proper  cultivation  of  wine  in  the 
United  States  reaches  back  not  farther  than  to  the  be- 
ginning of  this  century. 

Seer. 

"  BEER  is  a  light,  narcotic,  alcoholic  beverage,  which 
charms  us  into  a  state  of  gladness  and  soft  hilarity;  it 
protects  our  hearts  against  stings  of  all  kinds,  awaiting 
us  in  this  valley  of  misery;  it  diminishes  the  sensitive- 
ness of  our  skin  to  the  nettles  and  to  all  the  bites  of  the 
numberless,  detestable  human  insects  that  hum,  hiss, 
and  hop  about  us. 

"  The  happy  mortal  who  has  selected  beer  as  his  pre- 
ferred stimulant  imbeds  greater  griefs  and  joys  in  soft 
pillows;  surely  thus  being  wrapped  up  he  will  be  able 
to  travel  through  this  stormy  life  with  less  danger. 


24  HISTORY. 


"  Yes,  I  find  such  a  perfection  of  forms,  such  a  softness 
and  ductility  of  the  tissue  in  the  pale  juice  of  barley, 
that  I,  to  express  its  physiology  with  a  few  words, 
might  say:  '  It  is  to  us  in  our  lifetime  like  a  wrapper 
which  enables  our  fragile  nature  unendangered  to  reach 
the  safe  port.' " 

This  quotation  is  a  verbatim  translation  from  a  book, 
The  Hygiena  of  Taste,  by  the  world-famous  Italian 
physician  and  physiologist,  Paolo  Montegazza. 

Nobody  will  to-day  declare  that  Lager,  as  we  usually 
call  it,  has  not  had  the  greatest  influence  upon  the  devel- 
opment of  nations,  especially  those  of  German  descent. 

We  do  not  mean  Germans  proper  of  the  present  time, 
but  all  those  nations  that  trace  their  origin  back  to  the 
German  tribes  that  wandered,  during  the  fourth  and 
fifth  centuries,  over  the  entire  part  of  Europe,  and  even 
crossed  the  Strait  of  Gibraltar  into  Africa. 

Yet  we  would  be  mistaken  to  believe  that  beer  was 
unknown  to  the  ancients. 

Sophocles  and  ^Eschylos,  those  famous  Greek  tra- 
gedians, Diodorus  of  Sicily,  Pliny,  the  greatest  repre- 
sentative of  natural  philosophy  of  Roman  times,  and 
others,  already  mention  the  beer  (in  Greek,  zythos). 

Famous  breweries  were  at  Pelusium  in  lower  Egypt, 
the  Beeropolis  of  the  ancients,  as  nowadays  are  Munich 
in  the  Old,  and  New  York,  St.  Louis,  and  Milwaukee 
in  the  New  World. 

The  Egyptians  made  their  beer  from  barley.  The 
secrets  of  brewing  after  Egyptian  prescriptions  were 


BEER.  25 


imported  into  the  south  and  north  of  Europe  by  the 
Phenicians.  Greeks,  Romans,  and  Gauls  enjoyed  their 
lager:  the  Romans  called  it,  uniformly  with  the  Gauls, 
Cerevisia,  from  Ceres,  the  goddess  of  field  fruits.  The 
old  Saxons  and  Danes  were  extremely  fond  of  it,  and 
counted  drunkenness  from  it  as  one  of  the  highest  re- 
wards awaiting  them  in  Walhalla,  their  Paradise,  where 
reside  Odin's  heroes. 

An  old  German  story  has  it  that  Gambrinus,  king  of 
Brabant,  was  the  inventor  of  beer,  and  it  is  in  conse- 
quence of  this  that  the  brewers  revere  this  mythical 
king  as  their  patron. 

In  Germany,  beer  was  introduced  at  large  during  the 
twelfth  and  thirteenth  centuries,  although  already  six 
centuries  ago  we  find  the  beer  in  Germany  mentioned; 
we  dare  not  omit  the  phrase  of  Tacitus  in  his  Germanis 
that  the  Suevians  enjoyed  a  beverage  made  by  fermen- 
tation of  grain. 

For  instance,  we  find  in  a  law  collection  of  the  "Ale- 
mannians,  a  German  tribe  residing  on  both  sides  of 
the  Rhine,  from  Basel  to  Mayence,  the  remark  that 
every  one  belonging  to  any  parish  was  obliged  to  give 
fifteen  gallons  of  beer  to  the  parson. 

Charlemagne  also  here  did  not  underestimate  the 
value  of  it;  for  he  called  the  best  brewers  to  his  court 
and  also  gave  orders  how  to  brew. 

Since  1482,  a  heavy  beer  has  been  made  in  the  mon- 
asteries of  Germany;  it  was  of  two  kinds,  a  better  qual- 
ity for  the  Fathers  and  a  cheaper  one  for  the  convent. 


26  HISTORY. 


In  the  sixteenth  century,  the  brewing  business  of 
Germany  ranked  very  high  and  beer  was  one  of  the 
chief  exports  of  this  country. 

The  Thirty  Years'  War  destroyed  this  industry.  The 
public  prosperity  faded  and  the  quality,  the  reputation 
of  the  beer  and  the  demand  for  it  were  likewise  dimin- 
ished. 

Up  to  that  time  beer  was  made  in  smaller  villages  in 
every  household;  after  it,  especially  in  lower  Germany 
and  the  Netherlands,  a  specific  brewery  business  was 
created,  which  flourished  mainly  in  Ghent,  Brugge,  and 
Brussels;  Ratisbon  and  Ulm  were  the  brewing  centres 
of  South  Germany. 

In  cities  where,  on  account  of  the  lack  of  good  cellars, 
etc.,  it  was  difficult  to  make  good  and  palatable  beer, 
the  city  authorities  ordered  beer  in  casks  from  abroad, 
and  these  were  put  on  draught  in  public  places,  built 
expressly  for  this  purpose. 

All  persons  having  visited  the  old  country  are  aware 
of  the  existence  of  so-called  "  Rathskellers,"  as  for  in- 
stance in  Bremen,  Lubeck,  Salzburg,  etc.  These  cel- 
lars owe  their  origin  to  this  arrangement  of  the  city 
government;  yet  these  public  places  changed  afterward 
from  beer  into  wine  depositories. 

Some  beers  of  that  time  acquired  a  very  great  repu- 
tation, as  those  of  Brunswick,  Eimbeck,  Merseburg, 
Bamberg,  etc. 

In  England  were  the  better  beers,  as  ale  and  porter, 
not  manufactured  before  the  end  of  the  last  century;  up 


BEER.  27 


to  that  time  the  English  drank  beer  resembling  the  so- 
called  "  Convent  Beer  "  of  Germany. 

In  the  second  half  of  our  century  the  breweries 
changed  into  beer  factories.  The  increasing  prosperity 
after  the  close  of  the  Napoleonic  wars  and  the  founda- 
tion of  duty-treaties  between  the  different  states  in- 
creased the  riches  of  the  nations  and  were  of  enormous 
influence  upon  the  quality  and  demand  of  beer. 

At  present  the  Bavarian  beer  is  thought  to  be  the 
best,  and  the  methods  followed  there  are  accepted  in 
the  greater  part  of  Europe — except  England  and  the 
specific  wine  countries — in  North  America  and  Aus- 
tralia, nay,  even  in  Turkey,  the  inhabitants  of  which 
country  congratulate  themselves  that  in  Mohammed's 
time  nothing  was  known  concerning  brewing,  or  Mo- 
hammed certainly  would  have  prohibited  his  followers 
from  enjoying  this  beverage  as  well  as  the  wine, 
i  Bismarck,  "  The  Man  of  Blood  and  Iron,"  made  once 
the  remark:  "Beer  renders  people  stupid."  But  the  same 
man  did  not  hesitate  to  use  and  enjoy  it  himself,  espe- 
cially at  his  receptions  of  the  members  of  the  Reichstag 
in  the  Chancellor's  Palace,  and  we  still  await  reports 
that  the  use  of  beer  has  badly  affected  his  mental  ca- 
pacities. 

During  the  last  three  decades  new  rivals  to  the  Ba- 
varian beer  have  arisen  in  Austria,  at  Schwechat  and 
at  Pilsen,  and  last,  but  not  kast,  in  the  great  brewing 
centres  of  the  New  World. 

The  world-wide  importance  beer  has  won  is  best 


28  HISTORY. 


illustrated  by  the  different  papers  devoted  expressly  to 
brewing  purposes,  as:  The  American  Brewer,  New 
York;  DerBierbrauer,Qt\\z-&gQ>;  The  Bavarian  Brewer, 
Munich;  The  Beer  brewer,  Leipsic  ;  The  Bohemian  Beer- 
brewer,  Prague,  and  others. 


THE  use  of  alcoholic  beverages,  such  as  wine,  beer, 
etc.,  was  known  to  most  nations  of  ancient  times,  as 
we  have  seen  above;  but  they  were  known  only  in  re- 
gard to  their  effect  upon  the  body.  In  respect  to  a 
fundamental  knowledge  of  alcohol,  the  ancients  were 
absolutely  in  the  dark,  as  the  distilling  apparatuses  of 
those  times  were  too  imperfect. 

The  philosophers  of  Alexandria  are  said  to  have  dis- 
tilled wine,  and  noticed  the  combustibility  of  the  dis- 
tillate. 

We  find  the  expression,  aqua  vita,  or  "  water  of  life," 
that  was  afterward  generally  applied  to  alcohol,  in  the 
Latin  translation  of  Geber's  writings  —  eighth  century; 
yet  he  does  not  mention  anything  about  the  chief  char- 
acteristic of  the  fluid  —  its  combustibility. 

Since  the  thirteenth  century  this  fluid  has  been  used 
for  medical  purposes,  and  all  alchemists  and  physicians 
tried  to  obtain  it  in  the  greatest  possible  concentra- 
tion. 

On  this  account  distillations  and  rectifications  were 


ALCOHOL.  29 


made  over  and  over  again.  Raimundus  Lullus,  born 
at  Mallorca  in  the  year  1234,  suggested  that  the  phi- 
losopher's stone,  that  would  change  all  metals  into 
real  gold,  might  be  won  from  the  three  natural  king- 
doms. To  have  it  from  plants,  one  had  to  begin  with 
alcohol. 

His  theory  of  the  preparation  of  the  substance  that 
was  to  become  the  philosopher's  stone  follows: 

"  Accipe  nigrum  nigrius  nigro  et  ex  eo  paries  octo- 
decim  destilla  in  vase  argenteo,  aureo  vel  vitreo.  Et 
in  prima  destillatione  solum  recipe  partem  prints  cum 
dimidia,  et  hanc  partem  iterum  pone  ad  destillandum. 
Et  hujus  iterum  quartam  partem  et  tertio  destilla  et 
hujus  recipe  duas,  et  in  quarta  destillatione  pauco  mi- 
nus quam  totum.  Et  sic  destilla  illam  partem  usque 
ad  octo  vel  novem  vices,  vel  decies" 

This  distillate  is  afterward  once  more  rectified  over 
a  very  slow  fire,  during  from  twenty  to  twenty-two 
days:  "  quanta  destillatio  ejus  fuerit  leviori  igne,  tanto 
subtilior  erit  in  spiritu  et  fortitudine  " 

It  is  hardly  worth  while  to  state  that  Lullus  did  not 
find  "  the  philosopher's  stone."  We  know  "Work  is 
the  true  philosopher's  stone  that  changes  all  metals 
into  gold." 

The  notes  of  Lullus  are,  in  many  points,  indistinct; 
much  clearer  are  the  remarks  of  Basilius  Valentinus — 
fourteenth  century.  He  recommends  the  use  of  car- 
bonate of  potassium;  yet  this  was  accepted  much  later. 
Pure  alcohol  was  first  manufactured  according  to  this 


30  HISTORY. 


principle  by  Lowitz,  in  the  year  1796,  /.  ^.,  more  than 
four  centuries  later. 

What  we  now  call  alcohol  had,  from  the  eleventh 
to  the  sixteenth  century,  very  different  names:  Aqua 
ardens,  aqua  vita,  aqua  vita  ardens,  aqua  vini,  spiritus 
vini,  vinum  ardens,  mercurius  vegetabilis,  etc.  Since 
the  beginning  of  the  sixteenth  century  the  name  of 
"  alcohol  "  was  more  and  more  adopted.  It  derives  its 
name  from  the  Arabian  word  "al-kohl,"  i.  e.,  a  name 
of  a  fine  powder  with  which  the  eyelashes  are  dyed, 
therefore  a  substance  changed  into  the  finest  aggrega- 
tion of  molecules. 

About  the  nature  and  composition  of  alcohol  there 
were  as  many  different  meanings  and  opinions  as  there 
were  writers,  and  each  following  more  fantastic,  if  it 
were  possible,  than  the  previous  one.  But  all  these 
phantasmagories  faded  away  like  fog  before  the  sun 
when  the  great  French  chemist,  Lavoisier,  inaugurated 
a  new  era  in  chemistry  by  his  discovery  of  oxygen;  he 
proved  that  the  elementary  parts  of  alcohol  were  car- 
bon, hydrogen  and  oxygen. 

Originally,  it  was  used  for  medical  purposes  only; 
but  gradually  people  found  its  effect  upon  the  human 
body,  and  drank  it,  whether  they  were  sick  or  not,  be- 
cause it  worked  more  rapidly  than  wine  and  beer. 

The  general  use  of  alcohol  is  of  comparatively  recent 
date — not  before  the  fifteenth  century  we  find  in  Europe 
the  use  of  "  aqua  vita"  together  with  that  of  wine  and 
beer. 


COFFEE.  31 


Coffee. 

THE  earlier  history  of  the  coffee-tree  is  rather  ob- 
scure; the  Greeks  and  Romans  did  not  know  it.  Its 
fruits  were  used  in  Abyssinia  and  Nubia,  in  Arabia, 
since  the  fifteenth  century,  and  in  other  countries  of 
the  Orient  since  the  sixteenth  century. 

The  application  of  coffee-beans  for  a  beverage  had 
its  origin  in  Arabia,  and  spread  from  there  in  the  six- 
teenth century  to  Egypt  and  Constantinople.  Leon- 
hard  Rauwolf,  a  German  physician,  was  likely  the  first 
that  made  the  coffee  known  in  Western  Europe  by  the 
publication  of  his  travels  in  the  year  1 573.  In  A.  D.  1 591 
Prosper  Alpinus  brought  some  beans  as  a  drug  from 
Egypt  to  Venice. 

Coffee  was  drunk  in  Italy  already  in  the  beginning 
of  the  seventeenth  century,  in  France  and  England  in 
the  middle,  and  in  Germany  at  the  end,  of  the  same 
century.  A  more  general  use  of  it,  however,  cannot 
be  reported  before  the  eighteenth  century. 

The  first  coffee-house  in  Europe  was  opened  at  Con- 
stantinople in  the  year  1551.  A  century  later,  in  the 
year  1652,  another  one  was  opened  in  London  at  New- 
man's Court  in  Cornhill  by  a  Greek  servant  of  the 
merchant  Edwards,  whose  ships  sailed  to  and  from  the 
Levant.  Paris  saw  its  first  cafe  opened  in  the  year 
1670;  it  was  owned  by  the  Armenian  Pascal.  The 


32  HISTORY. 


next  one  in  the  same  city  was  the  Cafe  Procope,  es- 
tablished by  the  Sicilian  Procopio,  in  the  year  1725;  it 
was  frequented  by  all  the  literary  men  of  France  that 
visited  Paris,  and  soon  became  fashionable,  but  also 
the  meeting-place  of  republicans  and  revolutionists. 

Vienna  opened  its  first  cafe  in  the  year  1694;  the 
privilege  was  granted  to  a  Polish  citizen  for  the  ser- 
vices he  had  rendered  when  the  capital  was  besieged 
by  the  Turks  in  the  year  1683.  Berlin  received  its  first 
mocha-temple  in  the  year  1721. 

King  Frederick  I.  of  Prussia,  an  obstinate  enemy  of 
coffee,  made  the  coffee-trade  a  monopoly;  nobody  but 
the  clergy  and  the  nobility  were  permitted  to  roast  their 
own  coffee.  The  people  at  large  had  to  pay,  in  the 
royal  roasting-houses,  from  six  to  seven  times  more 
than  they  would  have  paid  at  the  merchant's. 

In  Leipsic  the  first  coffee-house  was  opened  to  the 
public  in  the  year  1694,  in  Stuttgart  in  the  year  1712. 

The  infamous  Jew  Suss,  founded  in  Wuertemberg  a 
coffee-monopoly  by  granting  the  privilege  of  sale  only 
to  such  people  as  were  able  and  willing  to  pay  him  for 
it  liberally. 

The  colonists  that  sailed  out  to  find  new  islands  and 
to  found  new  settlements  took  the  coffee-beans  the 
decoction  of  which  had  become  already  a  necessity 
with  them.  A  mayor  of  Amsterdam,  Wieser,  is  said 
to  have  brought  the  coffee-tree  from  Mocha  to  Batavia, 
where  he  established  great  plantations;  this  took  place 
at  the  end  of  the  seventeenth  century.  •  From  Batavia  he 


TEA.  33 

sent  169  young  trees  to  Amsterdam  for  the  Botanical 
Garden,  whence  the  Jardin  des  Plantes  in  Paris  receiv- 
ed one.  Captain  Declieux  took  a  layer  of  this  to  Mar- 
tinique, where  it  grew  so  well  that  in  a  few  years  all 
the  Antilles  could  be  supplied  with  trees. 

The  consumption  of  coffee  amounts,  in  England,  to 
i%  Ibs.,  in  France  to  2J^,  in  Germany  to  4,  in  Denmark 
to  55^,  in  Switzerland  to  6,  in  Holland  to  10  to  12,  and 
in  the  United  States  to  more  than  9  Ibs.  per  head 
yearly. 


TEA  is  the  name  of  a  shrub  belonging  to  the  Camell- 
ia family  with  alternate  and  simple  leaves,  not  dotted; 
the  flowers  are  large  and  showy,  with  a  persistent  calyx 
of  five  overlapping  sepals,  and  they  have  many  sta- 
mens, their  filaments  united  at  the  bottom  with  each 
other  and  with  the  base  of  the  petals. 

Formerly  different  kinds  were  supposed  to  exist,  all 
of  which  were  said  to  be  indigenous  to  China,  Japan 
and  India,  until  Robert  Fortune,  known  by  his  botani- 
cal journeys,  proved  the  incorrectness  of  this  opinion. 
He  lived  for  a  long  while  in  the  tea  districts  of  China 
and  India  for  the  purpose  of  studying  the  manufacture 
of  tea;  he  showed  that  all  sorts  of  tea  that  are  thrown 
upon  the  market  descend  from  one  kind  that  extreme- 
ly varies;  this  variation  is  shown  chiefly  in  regard  to 
the  length  and  width  of  the  leaves;  in  the  course  of  a 


34  HISTORY. 


thousand  years'  cultivation  a  great  number  of  varieties 
had  sprung  forth  from  this  one  kind.  The  tea  shrub 
grows  in  its  wild  state  6  to  10  metres  high;  while  the 
cultivated  shrub  reaches  a  height  of  not  more  than  2 
metres,  or  6  feet. 

The  cultivation  of  tea,  according  to  Chinese  tradi- 
tions of  the  fourth  century,  came  from  Corea  to  China, 
and  from  there  to  Japan  in  the  ninth  century. 

About  the  sixth  century  the  Chinese  used  to  drink 
tea  nearly  all  over  their  country.  The  Europeans  have 
tried  to  plant  and  cultivate  the  tea-shrub  in  Bengal, 
Ceylon,  on  the  western  coast  of  Africa,  in  Java  and 
Sumatra,  in  Brazil,  and  many  other  places.  In  all 
these  districts  the  shrub  grows,  but  is  degenerated 
detrimentally,  as  its  aroma  never  reaches  that  of  the 
genuine  Chinese  tea. 

The  method  of  extracting  the  tein  by  boiling  water 
has  been  known  in  China  as  long  as  the  cultivation  of 
the  shrub;  the  Europeans,  however,  learned  it  very 
late,  first  by  the  Dutch  East  India  Company,  about 
the  middle  of  the  seventeenth  century,  although  the  first 
importation  of  tea  to  Europe  had  taken  place  already 
in  the  year  1636.  England  got  its  first  tea  in  the  year 
1666.  The  consumption  of  it  increased  continually,  and 
was  general  in  the  eighteenth  century.  Although  tea 
was  believed  for  a  long  while  a  sure  and  reliable  drug 
for  lengthening  life,  the  habit  of  tea-drinking  is  not  so 
widely  spread  as  that  of  coffee. 

Tea  -  drinking   has   become   a   national   habit   only 


WATER.  35 


among  the  Dutch  and  the  English,  who  imported  the 
tea  also  to  their  colonies  in  North  America,  the  United 
States,  and  Canada,  to  the  Cape  of  Good  Hope  and  to 
Australia,  likewise  to  Portugal.  Russia,  Sweden,  Nor- 
way, and  the  coast  countries  of  middle  Europe  rank  next 
Who  does  not  know  of  the  great  tea-riot  in  Boston 
that  gave  the  signal  for  the  outbreak  of  the  Revolution, 
and  shows  the  importance  tea  had  obtained  at  that 
time  in  a  colonist's  household  ? 


WATER  was  believed  to  be  an  element  from  the  very 
earliest  times  down  to  only  a  few  decades  ago. 

Moses  mentions,  in  the  first  chapter  of  his  Genesis, 
water  as  one  of  the  first  created  elementary  bodies. 
The  Hindoos  and  Egyptians  regarded  it  the  basis  of 
most  of  the  other  bodies.  Among  the  Greeks,  Thales 
— 600  B.  C. — defended  the  opinion  that  water  was  the 
only  true  element,  and  that  all  other  bodies,  plants  and 
animals  included,  were  formed  out  of  it. 

Diodorus,  about  the  year  30  B.  C.,  suggested  that  rock- 
crystal  developed  from  the  purest  water,  not  under  the 
influence  of  cold,  but  under  that  of  the  heavenly  fire. 
This  opinion  of  the  development  of  the  stone,  the  char- 
acteristic ingredient  of  which  is  silex,  is  affirmed  by  its 
Greek  name,  krystallos,  or  ice. 

Soon  others  got  up  and  declared  rock-crystal  was 
not  formed  out  of  water  by  heat,  but  by  long-lasting 


36  HISTORY. 


cold.  Pliny,  after  he  has  spoken  of  solids  and  their 
formation  out  of  warmth  and  cold,  says: 

"  Contraria  huic  causa  crystallum  facit,  gelu  vehe- 
mentiore  concrete*.  Non  aliubi  certe  repcritur  quam  ubi 
maxime  hibernce  nives  rigent,  glaciemque  esse  certum 
est,  unde  et  nomen  Greed  dedere"  Seneca  Minor  and 
other  contemporaries  express  the  same  opinion,  as 
does  also  Isodorus  of  the  seventh  century. 

Agricola  of  the  sixteenth  century  is  the  first  philos- 
opher who  is  opposed  to  it;  in  his  book  De  Ortu  et  Cau- 
sis  Subterraneorum  he  says:  "  If  the  crystal  was  formed 
out  of  water,  it  naturally  would  have  to  be  lighter  than 
water,  for  ice  floats  on  water.  He  denies  emphatically 
that  any  stony  material  might  be  formed  of  water  with- 
out any  additional  ingredients  :  "  Satis  intellegimiis^ 
ex  sola  aqua  non  gigni  lapidem  ullum" 

In  the  seventeenth  century  alchemists  believed  that 
an  occult  chemical  transformation  of  water  to  stone 
was  possible,  and  similar  fables  and  humbug  were  still 
believed  in  during  the  last  century. 

An  exception  of  this  rule  was  Be-cher,  who  taught 
that  crystals  could  not  be  formed  of  ice,  as  they  are 
found  also  in  localities  where  neither  severe  nor  long- 
lasting  cold  reigns. 

Le  Roy,  in  the  year  1767,  tried  to  demonstrate  be- 
fore the  Academy  of  Paris,  that  all  experiments  made 
until  then  did  not  prove  the  possibility  of  changing 
water  into  earth.  He  meant,  earth  was  mixed  to  the 
water  in  a  suspended  form;  that  it  was  not  formed  anew 


WATER.  37 


by  each  and  every  distillation,  but  that  only  a  part  of 
the  suspended  earth  was  precipitated,  while  the  greater 
part  of  it  was  distilled  over;  that  by  continuous  distil- 
lation it  would  be  possible  to  precipitate  more  and  more 
of  the  suspended  earth,  but  that  the  same  result  could 
not  be  obtained  with  the  entire  quantity. 

It  was  Lavoisier  who  proved  the  true  origin  of  this 
much-disputed  earth;  the  report  of  his  experiments  in 
this  direction  is  contained  in  the  annals  of  the  Academy 
of  Paris  for  the  year  1770.  He  showed  beyond  any 
doubt,  that  water,  even  after  long  boiling  in  glass  ves- 
sels, was  not  transformed  into  earth,  but  that  the  earth 
which  was  found  therein  after  boiling  owed  its  exist- 
ence to  the  glass  vessel. 

The  opinion  that  water  was  an  element  was  main- 
tained to  the  close  of  the  eighteenth  century. 

Cavendish  first,  in  the  year  1781,  saw  that  water  was 
produced  when  hydrogen  was  burned  in  the  flame  of 
oxygen.  In  1783  Watt  expressed  the  opinion  that 
water  consisted  of  oxygen  and  phlogiston,  by  which 
name  he  very  likely  meant  hydrogen.  The  undoubted 
proof  for  the  water's  composition  of  oxygen  and  hydro- 
gen was  given  by  the  great  Lavoisier  in  the  same  year; 
the  quantitative  analysis  was  first  determined  by  Gay- 
Lussac,  and  Humboldt  in  the  year  1805.  By  numerous 
exact  experiments  it  is  shown  that  water  contains  one 
volume  of  oxygen  and  two  volumes  of  hydrogen,  or,  to 
express  the  same  fact  in  weight,  it  consists  of  eight 
parts  of  oxygen  and  one  part  of  hydrogen. 


38  HISTORY. 


Jttimral 


ALTHOUGH  the  first  experiments  for  imitating  nat- 
ural mineral  waters  may  be  traced  back  to  the  middle 
of  the  sixteenth  century,  yet  nearly  three  centuries 
passed  by  before  the  manufacture  of  them  left  the  track 
of  aimless  experiments  and  was  based  upon  correct 
scientific  principles. 

The  gigantic  development  of  chemistry  during  the 
last  decades  of  the  eighteenth  and  the  first  decades  of 
this  century  enabled  scientific  men  to  prove  the  ele- 
mentary compounds  of  the  mineral  waters  both  qualita- 
tively and  quantitatively. 

To  Frederick  Adolphus  Augustus  Struve,  M.  D., 
proprietor  of  the  Salomon's  drug  store  in  Dresden,  Sax- 
ony, we  are  indebted  for  the  introduction  of  the  mineral 
waters  into  our  pharmacopoeia.  Aften  ten  years'  rest- 
less experiments,  he  opened  his  first  water  pavilions  in 
Dresden  and  Leipsic  in  the  year  1820,  the  first  one  in 
Berlin  in  the  year  1823,  together  with  Geheimrath 
Soltmann. 

The  first  pioneer  who  undertook  in  this  country  the 
manufacture  of  mineral  waters  with  great  success,  is, 
to  our  knowledge,  Mr.  Charles  H.  Schultz,  and  many 
others  followed  his  footsteps. 


cmlr  Diet. 


mtfr  Diet. 


WE  perceive  all  the  impressions  that  are  caused  by 
our  surroundings  through  the  medium  of  our  senses; 
we  enjoy  nature  and  its  products  by  these  senses  and 
only  by  these,  each  of  them  being  equally  valuable. 

"  It  is  to  be  especially  noted,  first,  that  each  nerve  of 
sense  is  only  capable  of  performing  the  function  de- 
signed for  it.  The  nerve  of  sight  does  not  enable  us  to 
hear,  and  the  nerve  of  smell  only  enables  us  to  appre- 
ciate odors;  second,  cultivation  of  the  senses,  especially 
if  begun  in  early  life,  will  develop  their  usefulness;  it  is 
true  that  such  training  may  be  carried  to  the  extent  of 
making  them  a  source  of  misery.  Certain  persons  are 
painfully  conscious  of  the  slightest  discord;  others  al- 
most instantaneously  detect,  with  a  feeling  of  disgust, 
the  inharmonious  blending  of  tints  which,  to  the  aver- 
age person,  is  a  harmonious  one;  others,  still,  are  made 
uncomfortable  by  an  odor  which  is  perceptible  to  none 
but  themselves. 

"  Cultivation  furnishes  the  accurate  hearing  of  the 
educated  musician,  the  keen  eyesight  of  the  reliable 
pilot,  engineer,  and  expert  microscopist,  and  the  ac- 
curate touch  of  the  blind." 

If,  now,  the  senses  of  sight,  touch,  and  hearing  may 
be  trained  to  the  blessing  of  mankind,  why  should  not 
the  same  be  done  with  the  senses  of  taste  and  smell  ? 


42  PHYSIOLOGY   AND   DIET. 

In  some  men  these  two  senses  are  of  higher  sensi- 
bility than  in  others,  and  we  have  hardly  ever  heard 
that  these  persons  were  dissatisfied  with  their  superi- 
ority. 

"  Taste  is  the  sense  by  which  we  discover  and  recog- 
nize the  flavors  of  substances.  It  is  made  possible 
through  the  mucous  membrane  of  the  tongue,  of  the 
soft  palate,  and  of  the  back  part  of  the  throat,  these 
being,  in  fact,  the  organs  of  taste.  Only  those  sub- 
stances can  be  tasted  which  are  dissolved.  These,  by 
endosmosis,  penetrate  the  mucous  membrane,  and 
reach  thus  the  nerves  of  taste.  Accordingly,  dry  sugar 
or  salt  placed  upon  the  tongue  is  not  tasted  till  it  be- 
gins to  dissolve." 

The  finer  the  comminution  of  food,  the  sooner  is  it 
dissolved  and  tasted. 

Taste  is  one  of  the  means  by  which  we  distinguish 
between  proper  and  improper  articles  of  food.  But  in 
determining  the  nature  of  such  articles,  it  is  assisted 
by  the  other  senses.  Undoubtedly  much  pleasure  is 
lent  to  the  taste  of  certain  substances  by  their  appear- 
ance and  odor;  accordingly,  one  and  the  same  meal 
will  be  higher  appreciated  when  served  in  fine  china, 
on  a  well-spread  table;  a  drink  will  be  twice  and  thrice 
as  palatable  if  prepared  by  a  fine-looking  bartender,  in 
fine  cut  glasses  to  delight  the  sight,  and  when  accom- 
panied by  a  pleasant  remark  to  charm  the  ear. 

Taste  in  the  human  being,  and  also  in  some  of  the 
lower  animals,  is  more  or  less  influenced  by  imitation, 


PHYSIOLOGY   AND   DIET.  43 

habit,  surroundings,  and  training.  Children  fancy  cer- 
tain articles  of  food  and  dislike  others,  because  other 
members  of  the  family  do  the  same.  That  taste  may 
be  developed,  especially  when  assisted  by  the  sense  of 
smell,  is  seen  in  expert  tea  and  wine  tasters. 

Although  the  sense  of  smell  is  in  man  not  so  acute 
as  the  other  senses,  and  its  impressions  often  need  to 
be  confirmed  by  the  others,  we  would  be  very  wrong 
to  undervalue  it.  Odors,  to  be  recognized,  must  be 
presented  in  a  gaseous  form,  when  they  are  forcibly 
drawn  up  by  inspiration  into  the  higher  portions  of  the 
nasal  fosses. 

There  is  no  doubt  that  the  sense  of  smell  may  be 
highly  developed,  especially  in  conjunction  with  other 
senses,  or  in  case  these  are  deficient.  It  is  related 
that  a  certain  blind  and  deaf  mute  was  able  to  recog- 
nize, by  the  sense  of  smell,  any  person  with  whom  he 
had  previously  come  into  contact. 

Every  part  of  an  organism  is  subject  to  certain  alter- 
ations, caused  by  mechanical  or  chemical  action;  it 
gradually  ceases  to  work  when  the  products  of  reaction 
are  not  eliminated,  and  the  loss  of  material  is  not 
equaled  by  fresh  nutritives.  Accordingly,  we  may  say 
that  the  natural  condition  of  every  organism  depends 
upon  digestion  and  assimilation.  How  these  two 
functions  work  we  do  not  intend  to  demonstrate,  as  it 
can  easily  be  found  in  any  treatise  on  Physiology;  only 
this  we  may  be  permitted  to  say,  that  the  materials 


44  PHYSIOLOGY   AND   DIET. 

brought  into  and  dissolved  and  changed  within  the  or- 
ganism are  the  true  ministers  of  said  operations.  The 
digested  parts  of  this  supply  are  absorbed  by  the  blood, 
and  deposited  by  it  where  need  may  be,  while  those 
parts  worthy  to  be  ejected  are  carried  away  by  the 
same  medium,  and  delivered  for  expulsion  to  kidneys, 
lungs,  glands,  etc. 

If  necessary,  we  can  aid  nutrition  artificially,  and  we 
may  do  the  same  in  regard  to  digestion  by  adding  cer- 
tain compounds,  as  digestives  and  tonics  (pepsin, 
pancreatin,  muriatic  acid,  phosphates,  etc.),  to  our 
food  or  cordials,  and  the  selection  of  these  com- 
pounds is  most  highly  developed  in  the  art  of  mixing 
drinks. 

Besides  food,  man  requires  a  number  of  substances 
which  affect  agreeably  the  tissue  and  the  nerves;  they 
are,  to  our  opinion,  necessary  for  the  welfare  of  an  in- 
dividual, and  mainly  consist  of  spices,  alcoholic  bever- 
ages, coffee,, tea,  chocolate,  tobacco,  narcotic  extracts 
of  plants,  as  opium,  hasheesh,  and  certain  newly  dis- 
covered drugs,  cocaine,  chloral,  chloroform,  ether,  etc. 
They  more  or  less  irritate  the  nervous  system,  and  thus 
dispel  the  feeling  of  pain,  fatigue,  etc.,  for  a  certain 
space  of  time,  and  increase  the  ability  of  resistance  as 
also  the  working  power. 

They  are  perfectly  harmless  as  long  as  there  is  full 
supply  of  nutritives,  and  while  they  are  taken  reason- 
ably. 

Among   these    substances   rank   first   the  alcoholic 


PHYSIOLOGY   AND   DIET.  45 

beverages.     A  man  in  normal  condition,  and  by  nor- 
mal work,  requires,  per  day: 

3X  oz.  of  albumen, 

3  oz.  of  fat, 

8  oz.  of  starch  and  sugar, 

.8  oz.  of  salt, 

80  oz.  of  water. 

From  this  table  we  see  that  the  fluids  are  about  five 
times  as  great  as  the  solids.  If  this  quantity  of  liquids 
is  not  duly  supplied,  we  suffer  from  a  feeling  which  we 
call  thirst.  Beverages  are  therefore  of  the  highest 
hygienic  and  dietetic  importance. 

In  accordance  with  the  highest  medical  authorities 
we  divide  them  into: 

1.  Refreshing  beverages:     water,    mineral    waters,    acetous 

waters. 

2.  Nutritive  beverages:   emulsions  and  decoctions  of  fruits, 

plants,  grain,  oats,  milk,  beef  tea,  and  chocolate. 

3.  Aromatic  beverages:  coffee  and  tea. 

4.  Alcoholic  beverages:  wine,  beer,  alcohol  and  all  fermented 

drinks. 

To  build  up  a  healthy  body  we  know  that  liquids  are 
very  important;  but  we  know  also  that  they  are  still 
more  important  in  cases  of  sickness,  fever,  and  all  dis- 
eases of  the  digestive  apparatus,  when  the  epithelium 
is  unable  to  absorb  anything  but  liquids. 

A  look  upon  the  different  recipes  in  this  book  shows 
that  these  drinks,  especially  the  mixed  ones,  satisfy  all 
requirements,  i.e.,  they  are  refreshing,  nutritive,  aro- 


46  DIET. 

matic,  and  alcoholic  ;  consequently  they  must  work 
upon  the  body  most  effectively  and  pleasingly.  This 
is  the  reason  why  William's  concoctions  are  longed  for 
by  everybody  that  can  afford  it,  and  why  they  have 
obtained  so  wide  a  fame  and  reputation. 

Diet. 

A  PROVERB  says:  "  Milk  is  the  wine  of  the  young 
and  wine  is  the  milk  of  the  aged."  An  intellectual  use 
of  alcohol  leads  to  health  and  happiness,  while  its 
abuse  naturally  is  detrimental;  but  this  book  is  written 
for  thinking  people. 

Statistics,  as  well  as  personal  experience,  tell  us  that 
people  enjoying  the  use  of  liquors  in  a  reasonable  man- 
ner, reach  a  higher  age  and  enjoy  a  better  health  than 
those  that  are  totally  abstinent;  still  worse  off  are 
those  who  want  to  make  others  believe  that  they  drink 
nothing,  but  are  abusive  behind  their  screens. 

All  countries  and  states,  where  prohibition  is  not 
sanctioned  by  law,  are  on  a  higher  moral  level  than 
those  where  liquors  can  be  secured  only  under  viola- 
tion of  the  law. 

In  numberless  cases  of  sickness  physicians  do  not 
hesitate  one  moment  to  prescribe  to  the  patient  medi- 
cines containing  alcoholic  stimulants — especially  when 
it  is  required  to  strengthen  the  body.  Why  should  be 
detrimental  to  the  strong,  what  is  useful  for  the  weak — 


PHYSIOLOGY   AND   DIET.  47 

always  provided  that  the  strong  be  of  sound  intellect 
and  morality  ? 

The  present  times,  nerve-weakening  and  exciting  as 
they  are,  require  stimulants;  and  if  people  cannot  get 
harmless  ones  they  will  seek,  and,  in  most  cases,  find 
others,  the  effect  of  which  is  highly  detrimental  for 
body  and  mind. 


Composition  of  JUrinks 

anlr      tr 


of 


THE  foundation  of  all  those  fluids  that  are  to  be 
taken  into  consideration  for  our  purpose  is  formed  by 
one  of  the  most  universal  elements  on  our  globe  —  the 
water. 

It  is  a  conditio  sine  qua  non  both  for  building  up  and 
preserving  the  whole  organic  world.  A  cell,  the  most 
primitive  of  all  living  beings,  e.  g.,  a  bathybius,  as  well 
as  the  most  highly  developed  ones,  as  we  see  them  in 
the  higher  organisms  of  the  vegetable  and  animal  king- 
doms, contains  water  as  a  fundamental  basis.  Although 
there  are  cells,  and  groups  of  them,  that  may  retain 
vitality  for  thousands  of  years,  even  when  in  dried-up 
condition,  yet  this  does  not  affect  the  relatively  higher 
developed  beings  in  the  least.  "  Corpora  non  aguntnisi 
fluida  "  is  an  old  chemical  rule,  and,  indeed,  stoppage 
of  all  functions,  or  even  death,  would  occur  as  soon  as 
the  necessary  water  should  not  be  supplied. 

Water  is  indispensable  for  fulfilling  the  physical  and 
chemical  processes,  among  which  ranks  highest  the 
process  of  diffusion,  or  the  Endosmosis  and  Exosmosis. 

We  feel  the  lack  of  water  involuntarily,  and  call  this 
feeling  "  thirst."  The  inclination  of  satisfying  this  feel- 
ing by  drinking  water,  or  water-containing  liquids,  is 
forced  upon  us  by  nature.  Thus,  thirst  compels  us  to 

drink,  and  is,  therefore,  one  of  these  instinctive  im- 

51 


52  COMPOSITION   OF  DRINKS,  ETC. 

pulses  that,  because  being  life-preserving,  are  physi- 
ologically of  the  greatest  importance. 

How  we  ought  to  drink,  and  what,  has  already  been 
treated  upon;  it  is  only  left  to  show  what  we  must  not 
drink.  This  task  will  be  solved  as  soon  as  we  have 
demonstrated  what  beverages  are  composed  of,  and 
how  they  are  eventually  adulterated. 

Although  such  a  treatise  ought  to  be  of  a  strictly 
chemical  character,  it  will  still  be  interesting,  both  to 
the  public  in  general  and  to  manufacturers  especially. 
Therefore  we  add  here,  in  short  but  distinct  outlines,  a 
description  of  the  composition  of  fluids,  their  chemical 
characteristics  when  pure,  and  their  possible  adultera- 
tions. 


tOater. 


IT  contains,  in  100  parts,  88. 8  parts  of  oxygen  and  ii.i 
parts  of  hydrogen.  We  know  it  in  three  different  ag- 
gregates— as  vapor,  as  fluid,  and  as  ice.  Being  one  of 
the  chief  means  for  dissolving  the  most  heterogeneous 
solid  substances,  and  being  capable  of  mixing  itself 
with  most  of  the  liquids,  it  is  never  found  in  nature  per- 
fectly pure;  nor  is  this  at  all  desirable,  as  chemically 
pure  water  would  taste  vapid. 

Natural  water,  e.  g.,  rain-water,  contains  ingredients 
that  were  taken  from  the  atmosphere — as  nitrogen, 
carbonic  acid  gas,  dust,  salts,  germs  of  organisms,  am- 
monia, nitric  and  nitrous  acids,  peroxide  of  hydrogen. 


WATER.  53 


These  ingredients  are  partly  disposed  of  again  by  fil- 
tering through  rocks  and  gravelly  soil.  Spring-water 
contains  substances  of  the  soil;  these,  varying  accord- 
ing to  the  soil's  composition,  are  useful,  and  in  many 
cases  indispensable  for  the  organisms. 

The  sparkling  of  the  water  indicates  the  presence  of 
gases,  without  which  it  is  never  refreshing.  Boiling 
will  drive  out  all  gases,  precipitate  the  bicarbonate  of 
lime  and  some  of  the  coagulable  matters,  and  destroy 
some  of  the  germs  of  disease.  Solids — fixa — as  we  find 
in  water,  are  chiefly  combinations  of  calcium,  magne- 
sium, alkali  metals,  aluminium,  iron,  manganese  in  form 
of  carbonates,  chlorides,  sulphates,  silicates,  etc.,  and 
organic  particles. 

Good  and  palatable  drinking  water  should  contain 
less  than  yrnnj-  of  these  fixa;  some  of  them  are  better  not 
found  at  all,  and  if  they  are,  they  should  be  in  the 
smallest  possible  proportions.  The  limit  of  lime  is 
-g-oVcj;  to°  great  a  percentage  of  magnesia  is  harmful. 
Organic  particles  should  be  not  more  than  to  require 
fa  to  -fa  %  of  oxygen  for  their  oxidation,  i.  e.,  as  a  maxi- 
mum T-J&TT  %- 

The  reasons  why  waters  not  answering  these  require- 
ments are  doomed,  are:  Firstly,  it  is  proven  beyond 
any  doubt  that  the  spreading  of  epidemics  is  in  the 
closest  connection  with  the  composition  of  water, 
which,  having  absorbed  germs  of  disease  on  one  place, 
deposited  them  on  another;  secondly,  the  presence  of 
too  great  quantities  of  organic  matter,  as  also  of  am- 


54  COMPOSITION  OF  DRINKS,  ETC. 

monia,  nitric  and  nitrous  acids,  shows  generally  an 
impurity  of  the  water — this  being  contaminated  by  filth 
from  cesspools  and  other  sources. 

Water,  by  various  methods,  may  be  rid  of  much  of 
its  injurious  matter,  although  a  thorough  purification 
is  out  of  question.  Filtering  through  charcoal  or 
oxide  of  iron  will  secure  water  pure  enough  for  use; 
nor  will  it  lose  much  of  its  taste.  For  special  purposes, 
/.  z.,  for  use  in  hospitals,  it  is  advisable  to  boil  the 
water  first,  to  cool  it,  and  to  add,  artificially,  carbonic 
acid  gas. 

Spring  waters,  which  have  a  large,  and  by  the  taste 
easily  distinguishable,  amount  of  salts,  are  used  mostly 
for  therapeutical  purposes,  some  of  them  because  be- 
ing palatable  and  refreshing  also  instead  of  ordinary 
drinking  water.  We  have  to  dwell  only  on  the  latter 
ones  to  which  belong  those  having  but  a  few  of  solid 
ingredients  and  dissolved  carbonic  acid  gas,  not  under 
40  vol.  per  cent,  as  f.  /.,  Apollinaris,  the  waters  of 
Heppingen  and  Dorotheenauer  Spring  at  Carlsbad,  etc.; 
likewise  the  waters  containing  alkalies  and  alkalic 
muriatic  acids  with  a  certain  quantity  of  natrium  bi- 
carbonicum  and  chloride  of  natrium,  besides  freely  dis- 
solved carbonic  acid  gas  are  frequently  used  as  table 
waters,  as  those  of  Vichy,  Giesshuebel,  Rodna,  Ems, 
Selters,  etc. 

The  waters  are  either  consumed  at  the  springs  or 
bottled;  preparations  containing  their  active  ingredi- 
ents, like  the  pastilles  of  Bilin,  the  Carlsbad  Salt,  etc., 


MILK.  55 


are  shipped  to  all  parts  of  the  globe;  these  preparations 
must  be  dissolved  according  to  prescription  in  a  cer- 
tain volume  of  water  to  secure  the  desired  therapeutical 
effect. 

Of  higher  importance,  however,  are  the  artificial 
mineral  waters  which,  in  harmony  with  the  exact 
analysis  of  the  natural  waters,  are  prepared  by  saturat- 
ing a  solution  of  the  corresponding  salts  under  higher 
pressure  with  carbonic  acid  gas. 

With  these  waters  the  greater  or  lesser  amount  of 
carbonic  acid  gas,  the  greater  or  lesser  purity  of  the 
materials  used  for  them,  the  greater  or  lesser  safety  in 
the  emballage  are  utterly  essential;  therefore  it  should 
be  borne  in  mind  where  to  get  these  waters  from;  more- 
over, waters  of  certain  compositions  and  established 
names,  such  as  Vichy,  etc.,  should  be  prepared  under 
the  supervision  of  expert  chemists,  and  never  be  order- 
ed from  firms  that  stand  under  the  control  of  quacks. 


Itttlk. 


MILK  is  composed  mainly  of  water,  casein,  lactose, 
fats  and  mineral  ingredients.  The  fat  is  only  suspend- 
ed in  it,  i.e.,  it  is  found  in  infinitely  small  globules, 
which  float  in  the  colorless  solution  of  the  sugar  of  milk 
and  the  protein  corpuscles,  and  which  make  the  fluid 
appear  white. 


56  COMPOSITION   OF   DRINKS,  ETC. 

The  average  composition  of  good,  pure  cows'  milk 
should  be  as  follows: 

Casein 5.40  parts 

Butter, 4.16 

Sugar  of  milk,        ....*...  4.20  " 

Mineral  ingredients, 0.54  " 

Water 85.70  " 


IOO.OO 

Another  composition  is  given  by  Dalton : 

Water 87.02  parts 

Casein v .     .    ,    -.      4.48       " 

Butter, 3.13 

Sugar  of  milk .      4.77       " 

Mineral  ingredients, 0.60      " 

IOO.OO 

The  mineral  ingredients  are  chiefly  kalium,  phos- 
phate of  calcium,  chloride  of  kalium,  and  chloride  of 
sodium. 

Milk  is  one  of  the  healthiest,  most  nutritive  and  very 
digestive  beverages,  and  is  prescribed  very  frequently 
in  cases  of  diseases  of  the  stomach,  of  phthisis,  etc. 
In  cases  of  poisoning  it  serves  to  coat  over  the  irritated 
mucous  membrane,  and  thus  protect  it;  it  works  even 
as  an  antidote  to  metallic  poisons  by  precipitating  the 
metals. 

It  is  justly  considered  the  "  model  food;  "  necessary 
as  good  milk  is,  it  is  a  common  experience  to  receive 
it  deprived  of  its  cream,  diluted  with  water,  or  other- 
wise adulterated  by  dishonest  dealers.  A  surplus  of 


WINE.  57 


water  renders  the  milk  thin,  and  gives  it  a  bluish  color, 
which  is  often  covered  by  yellow  dyestuffs.  For  preserv- 
ing, salicylic  acid,  borax,  soda,  etc.,  are  added;  to  give 
diluted  milk  more  body,  different  ingredients  are  dis- 
solved in  it,  as  corn-starch,  flour,  dextrine,  glue  and 
emulsions  of  hemp,  poppy,  etc.  It  is  capable  of  ab- 
sorbing noxious  odors  and  emanations,  and  may  con- 
vey the  infection  of  scarlet  and  typhoid  fevers  from  in- 
fected milk-rooms.  Great  care,  therefore,  is  to  be 
observed  in  keeping  milk.  The  store-rooms,  as  the 
vessels  containing  it,  should  be  clean  and  free  from 
odors. 

The  appearance  of  milk,  its  taste,  its  change  in  boil- 
ing, and  after  long  standing  are,  for  the  majority,  the 
only  proofs  of  its  quality.  The  different  lactometers 
and  galactometers  furnish  satisfactory  results  only  in 
the  hands  of  experts. 

tone. 

WHETHER  it  should  be  allowed  to  artificially  im- 
prove wines,  and  whether  such  improvement  is  to  be 
called  adulteration  depends  entirely  on  our  definition 
of  the  word  "  wine."  Wine  is  either  fermented  grape- 
juice,  or  it  is  a  delicious  beverage  obtained  from  fer- 
mented grape-juice.  These  two  definitions  differ  very 
widely.  The  first  one  forbids  absolutely  the  applica- 
tion of  any  means  that  might  alter  the  wine,  of  any  sub- 


58  COMPOSITION  OF  DRINKS,  ETC. 

stance  that  is  not  grown  with  the  grape;  according  to 
it  wine  must  neither  be  blended  nor  purified,  as  the 
very  smallest  quantities  of  any  stuff  used  for  such  a 
purpose  that  would  and  will  remain  with  the  wine 
alters  the  same,  while  alcohol,  added  for  blending, 
originates  from  the  potato  and  not  from  the  grape- 
fruit. This  definition,  to  our  opinion,  is  perfectly  ab- 
surd; the  acceptance  of  it  would  entitle  any  judge  to 
condemn  any  wine-dealer  for  adulteration  as  soon  as 
legal  proceedings  were  instituted  against  him. 

The  main  weight  is  to  be  laid  on  wine  being  a 
delicious  beverage  from  grape-juice.  It  may  not  al- 
ways be  obtained  from  simple  fermentation  of  grape- 
juice;  there  is  many  a  year  when  the  warming  sunrays 
fail  to  ripen  the  fruit  of  the  vine,  when  the  must  is  sour, 
and  the  wine,  therefore,  turns  vapid  and  pungent,  so  as 
to  create  sadness  and  grief  instead  of  gladness  and 
joy,  when  taken  by  us  poor  mortals. 

Depriving  such  must  of  its  surplus  of  acids,  and  en- 
hancing its  percentage  of  sugar  means  to  produce  a 
wine  agreeable  to  the  palate,  and  not  injurious  to  the 
health,  while  the  taste  of  the  natural  wine  would  have 
filled  every  one  with  disgust. 

Adulteration  of  any  article  may  only  be  spoken  of  in 
case  the  value  of  said  article  be  diminished,  or  substances 
be  added  that  are  likely  to  injure  the  health. 

In  improving  wine  the  following  methods  are  mainly 
adopted,  and  named  after  their  inventors: 

I.  Chaptalizing:  The  surplus  of  acids  in  wine  is  neu- 


WINE.  59 


tralized,  and  the  deficient  sugar  is  added.  Carbonate 
of  calcium  is  used  for  neutralizing,  in  the  proportion  of 
100  parts  of  chalk  to  150  parts  of  acids.  To  add  the 
missing  sugar  we  first  determine  by  a  saccharometer 
what  percentage  of  sugar  is  contained  in  the  wine.  Let 
this  be  15%,  then  we  will  increase  the  sugar  from  20- 


2.  Gallizing:  Gall  has,  immediately  after  the  picking, 
the  ripe  berries  separated  from  the  less  ripe  ones.  The 
first  ones  are  worked  with  alone.  From  the  unripe  ones 
he  obtains  a  juice  which  he  does  not  neutralize,  but 
which  he  dilutes  with  water  until  a  certain  degree  of 
acid  is  reached,  when  he  corrects  also  the  lack  of  sugar. 

Beyse  states  of  gallized  wines:  I.  A  constantly  good 
wine  may  be  obtained,  even  in  poor  years.  2.  They 
stand  transportation  without  change.  3.  They  require 
only  a  year's  attention  and  care.  4.  They  contain  more 
alcohol.  5.  The  quantity  is  increased,  while  the  quality 
is  improved. 

Of  other  methods  we  only  name  that  of  Petiot. 

Wines  are,  especially  right  after  fermentation,  liable 
to  many  changes  which  alter  them  for  the  worse,  or  may 
even  utterly  ruin  them.  Pasteur,  the  eminent  French 
chemist,  has  taught  us  the  nature  of  these  diseases, 
which  are  due  to  the  presence  of  bacilli  or  germs. 

As  general  hints  for  protection  are  to  be  minded: 

Try  to  stop  the  development  of  these  germs  by  the 
most  careful  cleanliness  of  all  vessels  and  rooms  by 
utmost  scouring  and  extensive  ventilating.  Infected 


60  COMPOSITION   OF  DRINKS,  ETC. 

vessels,  barrels,  tubs,  etc.,  are  to  be  removed  from  the 
cellars,  and,  be  this  impossible,  the  disinfection  must 
be  done  there. 

The  percentage  of  alcohol,  as  far  as  it  is  not  due  to 
blending,  is  in  closest  connection  with  the  quantity  of 
sugar  in  the  must;  no  wine  can  contain  more  than 
seventeen  vol.  per  cent,  of  alcohol,  as  with  this  degree 
the  transformation  of  sugar  into  alcohol  by  fermenta- 
tion is  stopped,  and  any  surplus  is  caused  by  blending. 
All  southern  wine-growers  are  fond  of  increasing  the 
sugar  in  their  wines,  thus,  Australia  produces  hardly 
any  wine  below  26%. 

The  coloring  of  wines  offers  many  chances  for  adul- 
teration. Immense  quantities  of  white  wines  are  thus 
made  red  wines,  and  even  liquids  that  can  boast  of  no 
relationship  to  the  grape-juice  at  all  are  transformed 
into  red  wines  by  coloring  materials. 

Dyestuffs  mainly  used  for  this  purpose  are :  berries  from 
sambucus  niger,  sambucus  ebulus,  vaccinium  myrtillus, 
ligustrum  vulgaris,  phytolacca  decandra,  the  flowers  of 
wialva  arborea,  althea  rosea,  and  malva  silvestris,  beets, 
logwood  and  Brazilwood,  cochineal,  indigo,  fuchsine, 
and  other  aniline  colors. 

Of  these  dyestuffs  the  aniline  colors  are  easiest  to  de- 
tect, while  natural  colors,  having  very  great  similarity 
to  the  natural  dyestuff  of  wine,  sometimes  render  it, 
even  to  an  expert,  difficult  to  prove  their  presence. 


BEER.  6l 


Seer. 

BEER — or  to  call  it  by  the  name  that  is  at  present 
more  en  vogue,  Lager — consists,  or  at  least  ought  to 
consist,  of  a  fermented  extract  of  malt  and  hops. 
While  in  the  first  quarter  of  this  century  this  healthy 
and  agreeable  beverage  used  to  be  prepared  often 
enough  from  a  mixture  containing  many  violent  poisons, 
as  Indian  hemp,  opium,  sulphuric  acid,  sulphate  of  iron, 
etc. — nay,  the  addition  of  strychnia,  even,  was  suspected 
— the  principal  adulterations  of  it,  at  the  present  time, 
consist  of  water,  to  increase  the  bulk  of  the  fluid,  and 
burnt  sugar  and  salt,  to  restore  in  a  measure  its  color 
and  flavor.  The  addition  of  water  does  not  render  beer 
injurious,  but  it  cheats  people  out  of  their  money. 
Burnt  sugar,  or  treacle,  was  extensively  employed,  with 
the  view  of  increasing  the  dark  color  of  porter,  stout, 
or  other  heavy  beers;  the  ingredient  known  as  essentia 
bina,  formerly  used  in  the  manufacture  of  beer,  con- 
sisted of  moist  sugar  boiled  in  an  iron  vessel  until  it 
had  become  syrupy,  perfectly  black,  and  extremely 
bitter. 

The  acidity  in  beer  is  very  desirable;  it  depends, 
probably,  on  the  presence  of  malic  and  lactic  acid.  In 
many  cases,  however,  acetic  acid,  or  vinegar,  is  formed 
in  beer  from  a  decomposition  of  excessive  fermentation 
of  its  sugar;  the  beverage  is  then  very  sour,  and  unfit 


62  COMPOSITION   OF   DRINKS,  ETC. 

for  use.  There  is  some  reason  to  believe  that  sulphuric 
acid  is  occasionally  used  to  give  astringency  to  beer,  in 
which  case  the  addition  of  chloride  of  barium  to  the  liquor 
will  cause  the  formation  of  a  bulky  precipitate  insoluble 
in  nitric  acid.  Sulphate  of  iron  was,  and  probably  is  still, 
employed  for  restoring  the  flavor  of  beer.  Should  this 
chemical  be  present  in  an  alcoholic  beverage,  by  add- 
ing ammonia  and  sulphide  of  ammonium  to  the  fluid  a 
black  precipitate  will  be  produced. 

More  recently,  trials  have  been  made  to  substitute 
picric  acid  instead  of  hops;  beer  prepared  in  this  way 
is  nothing  but  a  solution  of  glucose,  augmented  or  rather 
spiced  with  picric  acid.  Taste  by  itself  fails  in  helping 
us  to  distinguish  the  presence  of  this  acid,  but  Lassaigne 
gave  us  the  means  of  detecting  even  the  slightest  pro- 
portions of  said  acid  in  beer.  By  shaking  good,  un- 
adulterated beer  with  an  excess  of  pulverized  burned 
bone-dust  it  loses  all  its  color,  as  the  powder  absorbs 
all  the  dyestuffs;  but  when  doing  the  same  with  beer 
adulterated  by  addition  of  picric  acid,  it  will  not  lose  its 
yellowish  tint. 

It  would  be  a  great  comfort  to  all  beer-drinkers  to 
know  that  such  adulterations  belong  to  the  past;  but, 
though  sorry  to  say  so,  we  are  of  the  opinion  of  old  Dr. 
Faust:  "  It's  true  the  message  I  do  hear,  yet  I  cannot 
believe  it." 


SPIRITS.  63 


IN  hardly  any  article  of  merchandise  so  many  adul- 
terations occur  as  in  the  stronger  alcoholic  liquids. 
And  to  these  falsifications  it  is  due  that  the  use  of  alco- 
hol so  often  shows  its  most  detrimental  effect  on  the 
health,  especially  on  the  brain  of  man. 

Spirits  may  be  adulterated  with  water,  sugar,  capsi- 
cum, cinnamon  or  cassia,  various  sulphates,  free  sul- 
phuric acid  and  lead.  Water  has  been  added  to  them 
in  such  a  degree  that  their  commercial  value  was  re- 
duced to  the  enormous  extent  of  more  than  one-half. 
This  lack  of  body  was  covered  partly  by  sugar. 
Hassall  says  in  his  Adulterations  of  Food,  etc.:  "  It  is 
impossible  to  conceive  of  more  scandalous  adulterations 
of  spirits  than  those  by  cayenne  pepper  or  grains  of 
paradise,  for  they  are  almost  equally  hot  and  pungent. 
The  introduction  into  the  stomach  of  raw  spirits  is  suf- 
ficiently destructive  of  itself,  but  the  addition  of  such 
powerful  and  acrid  substances  as  cayenne  pepper  and 
grains  of  paradise  forms  a  compound  which  no  human 
stomach  or  system,  however  strong,  could  long  with- 
stand." 

The  different  kinds  of  spirits  are  obtained  in  a  com- 
paratively crude  state  from  the  grain  by  the  distiller. 
They  are  afterward  submitted  to  purification  by  the 
rectifier,  as  well  as  procured  of  a  higher  strength.  The 


64  COMPOSITION   OF   DRINKS,  ETC. 

impurity  of  raw  spirits  arises  principally  from  the  pres- 
ence of  a  peculiar  volatile  oil,  termed  fusel  oil,  and  pos- 
sessing very  deleterious  properties.  Dr.  Taylor  re- 
marks of  this  oil,  "  that  in  small  quantities  it  produces 
intoxication.  I  have  experienced  the  effects  of  the  va- 
pour and  found  them  to  be  giddiness,  accompanied  with  a 
feeling  of  suffocation  and  a  sense  of  falling.  Headache 
followed  which  lasted  half  an  hour."  Two  drachms  of 
the  oil  killed  a  rabbit  in  two  hours,  three  drachms  in  an 
hour,  half  an  ounce  in  a  quarter  of  an  hour,  and  one 
ounce  in  four  minutes.  Much  of  the  unwholesomeness 
of  spirits  imperfectly  rectified  arises  from  its  contamina- 
tion with  fusel  oil. 

To  show  what  infernal  concoctions  are  served  to  the 
public  we  put  down  only  one  recipe  out  of  a  great 
number,  taken  from  a  book  that  is  said  to  be  the  best 
on  the  market. 

To  manufacture  whiskey,  the  following  Bourbon  Oil 
recipe  is  given: 

Take  Fusel  Oil, 64  oz. 

"    Acetate  of  Potassium, 4  " 

"    Sulphuric  Acid, 4  " 

Dissolve  Sulphate  of  Copper, yz  " 

and  Oxalate  of  Ammonium,    .     .     .    Yz" 

each  in  water, 4  " 

Add  Black  Oxide  of  Manganese i   " 

Place  them  all  in  a  glass  percolator  and  let  them  rest  for 
twelve  hours.  Then  percolate  and  put  into  a  glass  still,  and  dis- 
till half  a  gallon  of  the  Bourbon  Oil. 

Saptenti  sat ! 


THE  quantity  of  food  required  by  a  normal  man  de- 
pends not  only  upon  his  size,  the  greater  amount  of 
muscular  work,  but,  in  the  first  place,  on  the  climate. 
A  body  exposed  to  a  cool,  bracing  atmosphere,  or  to 
extreme  cold  demands  an  increased  supply  of  food. 
The  ravenous  appetite  noticed  among  the  inhabitants 
of  cold  climates  may  be  due  in  part  to  the  fact  that 
their  food-supply  is  very  irregular,  as  to  make  them  eat 
to  excess  when  supplied  with  food.  According  to  Dr. 
Hayes,  the  arctic  explorer,  the  daily  ration  of  the 
Esquimaux,  is  from  twelve  to  fifteen  pounds  of  meat, 
about  one-third  of  which  is  fat.  The  demand  for  fatty 
substances  increases  with  the  greater  cold;  hence  the 
Esquimaux  as  all  other  inhabitants  of  the  arctic  regions, 
do  hardly  know  anything  drinkable  but  fatty  bever- 
ages, such  as  cod-liver  oil,  sperm  oil,  etc.,  of  which  they 
use  from  four  to  five  pounds  daily. 

The  temperate  zones,  varying  very  much  in  their 
temperature  and  moisture  according  to  the  different 
elevations,  the  greater  or  lesser  distance  from  oceans, 
the  greater  or  lesser  exposure  to  warm  and  cold  winds, 
require  what  we  might  name  a  general  diet.  People 
in  the  parts  nearer  to  the  tropics  will  regulate  their 
diet  in  accordance  with  the  rules  prescribed  for  these, 
while  those  nearer  to  the  arctic  regions  will  have  to 


68  ETHNOGRAPHY. 


accommodate  themselves  to  their  demands/  Every- 
where, however,  we  find  a  desire  for  fermented  bever- 
ages, be  it  wine  or  beer,  whiskey  or  brandy. 

The  Kirghisians'  favorite  drink  is  the  Kumyss,  pre- 
pared from  fermented  horse-milk. 

The  inhabitants  of  Korea  (Eastern  Asia)  prepare  their 
wine  of  rice  or  millet,  of  which  they  are  extremely  fond. 

The  Japanese  make  their  wine  mostly  of  rice,  and  call 
it  Saki.  r 

*Although  we  must  warn  every  man  of  the  Caucasian 
race  not  to  yield  too  much  to  the  enjoyment  of  alco- 
holic beverages  within  the  tropics,  because  there  every- 
thing ought  to  be  shunned  that  aids  in  producing  more 
individual  heat  and  needs  much  oxygen  for  combustion, 
yet  we  must  state  that  this  restriction  must  be  confined 
to  white  people  only.  The  indigenous  inhabitants  do 
not  seem  to  suffer  at  all  from  their  fermented  beverages, 
at  least  not  more  than  white  people  from  theirs.  Ample 
proofs  of  it  we  find  in  the  publications  of  explorers. 
In  the  following  we  want  to  give  some  testimonials  for 
the  correctness  of  our  assertion: 

"  As  the  people  were  amiable  ....  we  had  soon  an 
abundance  of  ....  plantain  and  palm  wines  for  cheer." 
— STANLEY:  Through  the  Dark  Continent,  October 
1 8,  1876. 

"  Tippu  Tib  gave  a  banquet  of  rice  and  roasted  sheep 
to  the  expedition;  and  malofu,  or  palm  wine,  from  Mpsi- 
ka  Island,  assisted  to  maintain  the  high  spirits." — Ibid, 
December  26,  1876. 


ETHNOGRAPHY.  69 


"  We  supposed  them  to  be  dancing  and  enjoying  their 
palm  wine,  the  delicious  and  much-esteemed  malofu." 
— Ibid,  February  10,  1877. 

"  But  the  people,  upon  whom  our  liberality  had  pro- 
duced too  strong  an  effect,  would  not  permit  us  to  do 
so  (leave)  until  we  had  further  celebrated  our  acquaint- 
ance with  copious  draughts  of  their  delicious  wine 
(sweet  maramba  or  banana  wine)." — Ibid,  March  26, 

1875. 

"  With  rather  glazed  eyes  they  offered  us  some  of  the 
equatorial  nectar.  The  voyage  had  been  long  on  this 
day,  and  we  were  tired,  and  it  might  be  that  we  sighed 
for  such  cordial,  refreshing  drink  as  was  now  proffered 
to  us.  At  any  rate,  we  accepted  their  hospitable  gift, 
and  sucked  heartily,  with  bland  approval  of  the  deli- 
cacy of  the  liquid." — Ibid,  April,  1875. 

"  Refreshments  were  not  wanting  to  cheer  the  dan- 
cers. Great  masses  of  beef  were  roasted  over  glorious 
fires,  and  many  jars  of  beer  and  maramba,  brought  from 
Bwina  and  Komeh,  invited  the  special  attention  of  the 
thirsty." — Ibid,  July  17,  1875. 

"  A  great  drinking  of  maramba  wine  and  potent  beer 
followed." — Ibid,  October  29,  1875. 

The  Barabra  in  northeast  Africa  prepare  a  beverage, 
"  Merissa,"  of  the  flour  of  Duchn,  by  pouring  over  it 
boiling  water  and  letting  it  ferment  for  awhile.  The 
yellowish  -  looking,  sparkling,  sour  -  tasting  fluid  is 
changed  to  a  beer  by  adding  some  herbs.  The  Bar- 
abras  are  ever  so  fond  of  this  liquid. 


70  ETHNOGRAPHY. 


The  Ketchuas,  the  descendants  of  the  old  Incas, 
know  no  higher  enjoyment  than  drunkenness;  each 
festival  is  celebrated  by  excessive  drinking.  Their  fa- 
vorite beverage  is  "  Chicha"  (pronounced  Tschitscha), 
a  fermented  maize  decoction,  cooling,  opening,  nutri- 
tious, and  intoxicating,  if  taken  in  great  quantities. 

The  Indians  of  the  Caribbean  Sea  prepare  fermented 
beverages  from  the  Mandioca  root.  Paiwari,  Paiwa, 
Kassiri,  are  the  names  of  just  as  many  fermented 
drinks. 

A  specific  beverage  of  the  Hottentots  is  the  "  Krii," 
or  honey-beer;  it  is  made  of  wild  honey,  water  and  the 
fermented  decoction  of  the  Krii-root.  Likewise  they 
understand  how  to  prepare  alcoholic  liquids  by  infus- 
ing berries. 

Between  the  Senegal  and  the  Niger  everything  is 
concentrated  upon  the  enjoyment  of  alcoholic  drinks. 
The  negro — fond  of  drinks,  may  it  be  wine,  beer,  or  al- 
cohol— is  willing  to  acknowledge  the  supremacy  of  the 
European,  and  is  an  enemy  to  Mohammedanism.  Vice 
versa,  the  negro  that  does  not  drink  is  a  follower  of 
Mohammed,  whether  he  knows  who  Mohammed  was 
or  not.  It  may  occur  that  a  drinker,  after  a  bacchanal, 
in  repentance  of  it,  shaves  his  hair  closely,  with  the 
exception  of  the  centre;  then  he  is  "  Tub,"  or  a  con- 
vert, and  will  join  the  public  religious  services  of  the 
Mohammedans.  The  drinker,  however,  wears  his  full 
hair.  If  he  be  obliged  to  require  the  services  of  a  bar- 
ber, i.  e.,  of  a  piece  of  glass  or  a  sharpened  shell,  he 


ETHNOGRAPHY.  7 1 


will  take  great  care  to  leave  a  wreath  of  hair,  in  order 
never  to  be  taken  for  a  "  Tub."  From  afar  you  may 
distinguish  with  comparative  surety  the  one  that  does 
not  drink  (Sering)  from  the  one  that  drinks  (Tjedo), 
respectively,  the  Mohammedan  from  the  heathen  or 
Christian.  Both  hate  and  despise  each  other,  and  some 
tribes,  as  the  Diobas  and  the  Sarrars,  shoot  every  Mo- 
hammedan at  sight.  On  the  other  side,  ask  a  believer 
in  Islamism  what  should  be  done  with  a  drinker,  and 
he  will  make  a  significant  motion  with  his  hand  around 
the  throat,  and  in  most  cases  a  drinker  is  beheaded  on 
the  spot.  But  as  the  proverb  says,  "  II y  a  des  accom- 
modements  avec  le  del"  the  teetotalers  help  themselves 
by  swallowing  rather  large  quantities  of  cologne-water. 


(Dtir 


Inscription  of  a  (Sreek  Banquet 

BEFORE  the  invited  guest  went  to  the  entertainment 
he  made  his  toilette:  that  is,  he  bathed,  perfumed  him- 
self, and  donned  his  best  clothes  and  shoes. 

The  table  was  usually  spread  in  the  andronitis,  or 
reception  room  for  men,  and  the  guest,  after  exchang- 
ing salutations  with  his  entertainers,  took  the  place 
assigned  to  him,  the  most  honorable  being  that  at  the 
side  of  the  host.  Servants  removed  the  shoes  of  the 
guests  and  purified  the  feet  from  the  dust  of  the  streets. 
Then  they  reclined  upon  couches  with  bright  coverings 
and  hangings,  resting  the  left  arm  upon  a  cushion,  so 
as  to  leave  the  right  hand  free.  As  a  rule,  there  were 
two  guests  to  each  couch.  Before  each  the  slaves 
placed  a  table  spread  with  viands,  and  brought  meat, 
fish,  and  sauces  in  dishes,  and  bread,  cakes,  and  fruit 
in  baskets.  The  guest  had  no  plate  nor  knife  for  him- 
self, and  as  for  forks,  they  were  unknown,  but  a  spoon 
was  placed  at  his  disposal.  The  meat  was  served  cut 
into  small  pieces,  which  he  took  with  the  fingers  of  the 
right  hand,  and  dipped  into  the  sauces.  After  the 
meal,  as  before  it,  the  servants  carried  around  water  to 
wash  the  hands,  and  during  the  meal  the  fingers  were 
wiped,  if  necessary,  on  bread  or  a  piece  of  dough 
placed  for  the  purpose. 

The  repast  usually  consisted  of  two  courses,  of  which 

75 


76"  OUR   ANCESTORS. 


the  first  was  fish  and  meat,  with  the  vegetables  and 
other  hors-d'oeuvres,  and  the  second  the  dessert  of 
pastry,  cakes,  and  fruit. 

While  the  meal  proper  continued,  there  was  no 
drinking,  nor  was  it  the  custom  to  converse  while  eat- 
ing. Conversation  began  with  the  second  part  of  the 
entertainment,  the  symposion  or  carousal,  for  which 
the  tables  were  removed,  and  the  floor  cleansed  of  all 
fragments.  Other  tables  were  then  brought  in  by 
the  servants,  covered  with  salted  cakes — a  kind  of 
bretzels  —  cheese  and  other  viands  provocative  of 
thirst. 

The  great  mixing  bowls  were  brought  in,  also 
pitchers  of  water  cooled  in  snow,  and  jugs  of  unmixed 
wines,  ladle-shaped  dippers,  beakers,  and  cups  deep 
and  shallow,  of  graceful  forms,  and  the  queer  horn- 
shaped  vessels,  called  rhyta.  The  youngest  and  hand- 
somest slaves  were  chosen  to  wait  on  the  guests,  who 
crowned  their  heads  and  garlanded  their  breasts  with 
myrtle  and  violets,  ivy  and  roses,  not  merely  as  a  sign 
of  festivity,  but  to  cool  their  glowing  temples,  and,  as 
they  thought,  to  counteract  the  heady  qualities  of  the 
wine.  Music  was  then  brought  in,  song  and  dance  de- 
lighted ear  and  eye,  and  Bacchos,  attended  by  the 
Muses  and  the  Graces,  ruled  the  hour,  often  until  all 
were  sunk  in  intoxication. 

The  Greek  loved  wine,  and  hanored  it  in  art  and 
song.  He  loved  it  not  merely  as  a  means  of  sensual 
enjoyment:  he  used  it  as  the  care-dispeller,  the  bring- 


DESCRIPTION   OF   A   ROMAN   BANQUET.  77 

er  of  joy  and  mirth.  Wine  raised  the  spirits  of  the 
youth,  and  taught  age  to  forget  its  gray  hairs  and  dis- 
regard its  infirmities. 

J3e0criptton  of  a  Homan  Banquet. 

THE  chief  meal  of  the  Romans  took  place  in  "the 
evening,  and  was  the  last  meal  of  the  day. 

In  early  morning,  before  going  out,  it  was  the  custom 
to  break  the  fast  on  bread  and  salt,  eaten  with  fruit, 
cheese  or  olives;  about  noon  followed  the  luncheon, 
or  prandium;  and  then  about  midway  between  noon 
and  sunset,  though  often  much  later,  the  ccena,  which 
might  be  prolonged  far  into  the  night.  The  prandium 
was  sometimes  more  substantial,  and  comprised  fish, 
eggs,  shell-fish  and  wine;  but  the  proper  art  of  the 
kitchen  was  reserved  for  the  ccena.  This  consisted 
usually  of  a  variety  of  entrees,  provocative  of  appetite, 
followed  by  two  very  substantial  courses  and  a  des- 
sert. 

But  the  Romans  were  not  at  first  thus  luxurious. 
In  the  early  time  a  kind  of  porridge  of  pulse  formed 
their  principal  food,  and  this,  with  the  addition  of  vege- 
tables and  leguminous  fruits,  especially  beans,  remain- 
ed the  diet  of  the  lower  classes  at  all  times.  Down  to 
the  year  174  B.  C.,  there  were  neither  cooks  nor  bakers 
in  the  city  who  regularly  followed  their  trades. 

The  Asiatic  wars  first  made  the  Romans  acquainted 


78  OUR   ANCESTORS. 


with  the  luxuries  of  the  table,  and  furnished  them  with 
cooks,  bakers  and  confectioners  in  the  persons  of 
slaves  who  were  sold  at  high  prices.  Thenceforth 
gastronomy  became  a  study,  and  the  ordering  and  pre- 
paration of  a  dinner  a  science  and  an  art.  The  Re- 
public had  already  had  a  Lucullus,  whose  name  ever 
after  was  associated  with  sumptuous  repasts;  but  the 
gastronomic  art,  for  which  he  was  so  renowned,  did  not 
attain  its  perfection  and  glory  until  imperial  times. 
Then,  when  Rome  had  extended  her  sway  over  the 
whole  world,  the  expansion  of  trade  and  intercourse 
brought  the  dainties  of  all  lands  to  the  capital;  the 
farthest  East,  and  the  farthest  West,  the  delicacies  of 
India, the  spices  of  Arabia,  the  fish  and  shell-fish  of  the 
Atlantic,  the  game  of  Gaul  and  Germany,  and  the  dates 
of  the  oases,  all  met  in  the  Roman  kitchen.  The  Em- 
peror Vitellius,  perhaps  the  most  enormous  eater  that 
the  Empire  ever  knew,  sent  out  his  legions  to  hunt 
game  where  it  was  found  in  the  highest  perfection,  and 
employed  his  fleets  in  furnishing  his  table  with  fresh 
fish.  So  many  arms  were  set  in  motion  by  a  single 
stomach !  At  this  time  it  was  that  all  the  breeding 
and  fattening  establishments  were  erected.  Remark- 
ably large  or  fine  fish  were  bought  by  wealthy  gour- 
mands at  fabulous  prices,  as  many  anecdotes  tell  us, 
but  probably  more  for  the  sake  of  notoriety  than  any- 
thing else. 

Fish,  oysters,  snails,  mussels  and  other  shell-fish,  of 
which  the  Roman  kitchen  boasted  a  greater  variety 


DESCRIPTION   OF   A   ROMAN   BANQUET.  79 

than  our  own,  were  supplied  from  all  parts  of  the  Em- 
pire, and  the  epicures  knew  well  where  the  choicest 
were  to  be  found,  and  the  most  delicate  modes  of  pre- 
paring them.  The  mullet  or  sea-barbel,  a  fish  highly 
esteemed,  was  often  brought  alive  to  the  table  that  the 
guests  might  have  visible  proof  of  its  freshness.  When 
the  favorite  Italian  oysters  began  to  pall  on  the  ap- 
petite, recourse  was  had  to  the  "  natives  "  of  Britain. 

The  villa  furnished  fowls,  which  were  fattened  in  the 
dark,  and  ducks  and  geese  fed  with  figs  and  dates;  the 
volarium  or  aviary:  fieldfares,  snipes,  quails,  pheasants, 
and  smaller  birds. 

Storks,  cranes,  flamingos,  and  especially  peacocks, 
were  also  often  served  at  Roman  tables.  Vitellius  and 
Apicius — that  gourmand  who  devoured  his  whole  large 
fortune  and,  when  reduced  to  his  last  million,  killed 
himself  because  life  was  no  longer  worth  having — pre- 
pared a  dish  of  the  tongues  of  flamingoes,  and  Elaga- 
balus  of  their  brains.  Among  quadrupeds  the  pig  was 
in  highest  favor,  and  more  than  fifty  ways  were  known 
of  dressing  its  flesh. 

Wild  boars  were  often  served  whole,  and  epicures 
could  tell  by  the  flavor  from  what  region  the  animal 
came.  Sausages  of  various  kinds  were  a  favorite  dish, 
both  hot  and  cold;  and  hucksters  on  the  streets  served 
them  to  customers  from  small,  portable  stoves.  The 
best  sausages,  as  well  as  the  best  hams,  came  from  Gaul. 
There  was  an  abundant  supply  of  salads  and  vegetables; 
asparagus  was  cultivated  to  a  large  size;  many  kinds  of 


80  OUR   ANCESTORS. 


cabbages  were  grown,  with  turnips,  artichokes,  pump- 
kins and  cucumbers,  peas  and  beans,  mushrooms  and 
truffles,  and  many  plants  and  herbs  used  for  flavoring. 

Nor  did  the  Roman  table  lack  rare  and  choice  wines, 
kept  in  jars  or  bottles  of  baked  clay.  They  were  prized 
in  proportion  to  their  age;  and  each  jar  bore  a  label, 
showing  in  whose  consulship  the  wine  had  been  made. 
Campania  furnished  the  best  Italian  wines,  of  which  the 
Caecuban  held  the  first  rank,  the  Falernian  the  next, 
while  the  third  place  was  claimed  by  several  vintages; 
but  whoever  was  forced  to  drink  the  Vatican  was  an 
object  of  general  commiseration.  Greek  wines,  too,  had 
their  place  in  the  Roman  cellars.  As, with  the  increasing 
luxury  the  customs  at  the  table  were  more  and  more 
fashioned  after  those  of  the  Greeks,  though  incompar- 
ably more  luxurious,  so,  like  the  Greek,  the  Roman 
rarely  drank  wine  undiluted.  He  mingled  it  with  water, 
and  cooled  it  with  snow;  while  for  the  winter  he  had  a 
warm  drink — the  calda,  made  of  wine,  water,  honey, 
and  spice,  for  preparing  which  there  was  a  special  ves- 
sel, the  caldarium,  with  a  small  furnace  of  charcoal  in 
the  interior,  on  the  principle  of  the  Russian  samovar. 

Still  another  beverage,  called  mulsurn,  which  was 
drunk  at  breakfast,  was  prepared  of  must,  honey,  and 
spices. 

The  Roman  table  was  thus  liberally  provided,  and 
though  many  dishes  seem  to  us  of  questionable  taste, 
still,  the  achievements  of  Romans  in  the  culinary  line 
do  them  high  credit.  Even  in  Caesar's  time,  at  a  pon- 


DESCRIPTION   OF   A   ROMAN   BANQUET.  8l 

tifical  banquet,  attended  by  six  priests  and  as  many 
priestesses,  the  following  was  the  menu:  First  course 
(intended  merely  as  a  whet  to  appetite) :  conger  eels, 
oysters,  two  kinds  of  mussels,  thrushes  on  asparagus, 
fat  fowls,  a  ragout  of  oysters  and  other  shell-fish,  with 
black  and  white  marrons.  Second  course:  a  variety 
of  shell-fish  and  other  marine  animals,  becaficos, 
haunches  of  venison,  a  wild  boar,  a  pasty  of  becaficos 
and  other  birds.  Third  and  principal  course:  the  ud- 
ders of  swine,  boar's  head,  fricassee  of  fish,  fricassee  of 
sow's  udder,  ducks  of  various  kinds,  hares,  roast  fowls 
with  pastry,  and  Picentine  bread. 

This  by  no  means  meagre  bill  of  fare  was  far  sur- 
passed in  later  times,  especially  in  the  pastry  and  con- 
fectionery; and  this  part  of  the  repast  was  distinguished 
by  the  originality  and  artistic  forms  of  its  devices,  in 
which  the  confectioner  rivaled  the  statuary. 


82  OUR   ANCESTORS. 


21  Homan  Banquet  ?Be0crtbeb 

BY 

QUINTUS  HORATIUS  FLACCUS. 

SATIRARUM   LIBER   II.   VIII.      TRANSL.    BY  P.    FRANCIS. 

[This  is  obviously  a  satire  on  a  person  of  bad  taste  giving  a 
dinner  to  men  of  superior  rank,  where  every  delicacy  of  the  sea- 
son, though  commended  with  ostentation  by  the  host,  is  either 
tainted  by  being  kept  too  long,  or  spoiled  by  bad  cookery,  and 
disgraced  by  the  awkwardness  of  the  attendants.] 

HORACE,  FUNDANIUS 
HORACE. 

They  told  me  that  you  spent  the  jovial  night 
With  Nasidienus,  that  same  happy  wight, 
From  early  day,  or  you  had  been  my  guest; 
But,  prithee,  tell  me  how  you  liked  the  feast. 

FUNDANIUS. 
Sure  never  better. 

HORACE. 

Tell  me,  if  you  please, 
How  did  you  first  your  appetite  appease  ? 

FUNDANIUS. 

First,  a  Lucanian  boar,  of  tender  kind, 
Caught,  says  our  host,  in  a  soft  southern  wind: 
Around  him  lay  whatever  could  excite, 
With  pungent  force,  the  jaded  appetite; 
Rapes,  lettuce,  radishes,  anchovy  brine, 
With  skerrets  and  the  lees  of  Coan  wine. 
This  dish  removed,  a  slave,  expert  and  able, 
With  purple  napkin  wiped  a  maple  table; 


A   ROMAN   BANQUET.  83 

Another  sweeps  the  fragments  of  the  feast, 

That  nothing  useless  might  offend  the  guest. 

Like  Ceres'  priestess  dark  Hydaspes  rears 

A  bowl  that  Caecuba's  rich  vintage  bears, 

While  of  the  Chian  grape,  the  much-famed  juice, 

But  dead  and  vapid,  Alcon's  hand  produce. 

"  If  Alban  or  Falernian  please  you  more," 

So  says  our  host,  "you  may  have  both,  good  store." 

Poor  wealth,  indeed  ! 

HORACE. 

But,  tell  me,  who  were  there, 
Thus  happy,  to  enjoy  such  luscious  fare  ? 

FUNDANIUS. 

On  the  first  couch  I  haply  lay  between 

Viscus  and  Varius,  if  aright  I  ween ; 

Servilius  and  Vibidius  both  were  there, 

Brought  by  Maecenas;  and  with  him  they  share 

The  middle  bed.     Our  master  of  the  feast 

On  the  third  couch,  in  seat  of  honor  placed, 

Porcius  betwixt  and  Nomentanus  lies — 

Porcius,  who  archly  swallows  custard  pies — 

While  Nomentanus,  with  his  finger,  shows 

Each  hidden  dainty,  which  so  well  he  knows; 

For  we,  poor  folk,  unknowing  of  our  feast, 

Eat  fish  and  wild  fowl — of  no  common  taste. 

But  he,  to  prove  how  luscious  was  the  treat, 

With  a  broiled  flounder's  entrails  crowds  my  plate. 

Then  told  me:  Apples  are  more  ruddy  bright, 

If  gathered  by  fair  Luna's  waning  light. 

He  best  can  tell  you  where  the  difference  lies — 

But  here  Servilius  to  Vibidius  cries: 

"  Sure  to  be  poison'd,  unrevenged  we  die, 

Unless  we  drink  the  wretched  talker  dry. 

Slave,  give  us  larger  glasses  !  "  Struck  with  dread, 

A  fearful  pale  our  landlord's  face  o'erspread; 


84  OUR   ANCESTORS. 


Great  were  his  terrors  of  such  drinking  folk, 
Because  with  too  much  bitterness  they  joke. 
Or  that  hot  wines,  dishonoring  his  feast, 
Deafen  the  subtle  judgment  of  the  taste. 

When  our  two  champions  had  their  goblets  crown'd, 
We  did  them  justice,  and  the  glass  went  round; 
His  parasites  alone  his  anger  fear'd. 
And  the  full  flask  unwillingly  they  spar'd. 
In  a  large  dish  an  outstretch'd  lamprey  lies, 
With  shrimps  all  floating  round ;  the  master  cries: 
"  This  fish,  Maecenas,  full  of  roe  was  caught, 
For,  after  spawning  time,  its  flesh  is  naught. 
The  sauce  is  mixed  with  olive-oil;  the  best 
And  purest  from  the  vats  Venafran  press'd. 
And  as  it  boil'd  we  pour'd  in  Spanish  brine, 
Nor  less  than  five  year  old  Italian  wine. 
A  little  Chian  's  better  when  'tis  boil'd, 
By  any  other  it  is  often  spoil'd. 
Then  was  white  pepper  o'er  it  gently  pour'd, 
And  vinegar  of  Lesbian  vintage  sour'd. 
I,  first  among  the  men  of  sapience,  knew, 
Roquets  and  herbs  in  cockle  brine  to  stew; 
Though  in  the  same  rich  pickle,  'tis  confess'd, 
His  unwash'd  crayfish  sage  Curtillus  dress'd." 


But  lo  !  the  canopy  that  o'er  us  spreads, 
Tumbled  in  hideous  ruin  on  our  heads; 
With  dust,  how  black  !  not  such  the  clouds  arise 
When  o'er  the  plain  a  northern  tempest  flies. 
Some  horrors  yet  more  horrible  we  dread, 
But  raise  us  when  we  found  the  danger  fled. 
******** 

Poor  Rufus  droop'd  his  head,  and  sadly  cried, 
As  if  his  only  son  untimely  died. 
Sure  he  had  wept,  till  weeping  ne'er  had  end, 
But  Nomentanus  thus  upraised  his  friend: 
"  Fortune,  thou  cruelest  of  powers  divine, 
To  joke  poor  mortals  is  a  joke  of  thine." 


A   ROMAN   BANQUET.  85 

While  Varius,  with  a  napkin,  scarce  suppress'd 

His  laughter.     Balatro,  who  loves  a  jest, 

Cries:  "  Such  is  the  lot  of  life,  nor  must  you  claim 

For  all  your  toils  a  fair  return  of  fame. 

While  you  are  tortured  thus,  and  torn  with  pain, 

A  guest  like  me,  polite  to  entertain, 

With  bread  well  baked,  with  sauces  season'd  right, 

With  slaves  in  waiting,  elegantly  tight, 

Down  rush  the  canopies,  a  trick  of  fate, 

Or  a  groom  footman,  stumbling,  breaks  a  plate. 

Good  fortune  hides,  adversity  calls  forth 

A  landlord's  genius  and  a  leader's  worth." 

To  this  mine  host:  "  Thou  ever  gentle  guest, 
May  all  thy  wishes  by  the  gods  be  bless'd, 
Thou  best  good  man  !  "  But  when  we  saw  him  rise, 
From  bed  to  bed  the  spreading  whisper  flies. 
No  play  was  half  so  fine. 

HORACE. 

But  prithee  say, 
How  afterwards  you  laugh'd  the  time  away. 

FUNDANIUS. 

"  Slaves  (cries  Vibidius),  have  you  broach 'd  the  cask  ? 

How  often  must  I  call  for  the  other  flask  ?  " 

With  some  pretended  joke  our  laugh  was  dress'd, 

Servilius  ever  seconding  the  jest; 

When  you,  great  host,  return 'd  with  alter'd  face, 

As  if  to  mend  with  art  your  late  disgrace. 

The  slaves  behind,  in  mighty  charger  bore 
A  crane,  in  pieces  torn,  and  powder 'd  o'er 
With  salt  and  flour,  and  a  white  gander's  liver 
Stuff'd  fat  with  figs,  bespoke  the  curious  giver, 
Besides  the  wings  of  hares,  for,  so  it  seems, 
No  man  of  luxury  the  back  esteems. 

Then  saw  we  blackbirds,  with  o'erroasted  breast, 
Laid  on  a  board,  and  ring-doves  rumpless  dress'd  ! 


86  OUR   ANCESTORS. 


Delicious  fare  !  did  not  our  host  explain 
Their  various  qualities  in  endless  strain, 
Their  various  natures;  but  we  fled  the  feast, 
Resolved  in  vengeance  nothing  more  to  taste; 
As  if  Canidia,  with  empoison'd  breath, 
Worse  than  a  serpent's,  blasted  it  with  death. 


21  IRogal  ftast  2ltnong  % 

A.  D.  448. 
(Edward  Gibbon:  The  Decline  and  Fall  of  the  Roman  Empire.} 

THE  Roman  ambassadors,  both  of  the  East  and  of  the  West, 
were  twice  invited  to  the  banquets  where  Attila  feasted  with  the 
princes  and  nobles  of  Scythia.  Maximin  and  his  colleagues  were 
stopped  on  the  threshold,  till  they  had  made  a  devout  libation 
to  the  health  and  prosperity  of  the  king  of  the  Huns,  and  were 
conducted,  after  this  ceremony,  to  their  respective  seats  in  a 
spacious  hall.  The  royal  table  and  couch,  covered  with  carpets 
and  fine  linen,  was  raised  by  several  steps  in  the  midst  of  the 
hall;  and  a  son,  an  uncle,  or,  perhaps,  a  favorite  king  were  ad- 
mitted to  share  the  simple  and  homely  repast  of  Attila.  Two 
lines  of  small  tables,  each  of  which  contained  three  or  four 
guests,  were  ranged  in  order  on  either  hand,  the  right  was 
esteemed  the  most  honorable;  but  the  Romans  ingenuously  con- 
fess they  were  placed  on  the  left,  and  that  Beric,  an  unknown 
chieftain,  most  probably  of  the  Gothic  race,  preceded  the  rep- 
resentatives of  Theodosius  and  Valentinian. 

The  barbarian  monarch  received  from  his  cupbearer  a  goblet 
filled  with  wine,  and  courteously  drank  to  the  health  of  the  most 
distinguished  guest,  who  rose  from  his  seat,  and  expressed  in  the 
same  manner  his  loyal  and  respectful  vows.  This  ceremony  was 
successively  performed  for  all,  or  at  least  for  the  illustrious  per- 
sons, of  the  assembly;  and  a  considerable  time  must  have  been 
consumed,  since  it  was  thrice  repeated  as  each  course  or  service 
was  placed  on  the  table.  But  the  wine  still  remained  after  the 
meat  had  been  removed,  and  the  Huns  continued  to  indulge  their 
intemperance  long  after  the  sober  and  decent  ambassadors  of  the 


A   ROYAL   FEAST   AMONG   THE   HUNS.  S/ 

two  empires  had  withdrawn  themselves  from  the  nocturnal  ban- 
quet. Yet  before  they  retired  they  enjoyed  a  singular  opportunity 
of  observing  the  manners  of  the  nation  in  their  convivial  amuse- 
ments. Two  Scythians  stood  before  the  couch  of  Attila  and 
recited  verses,  which  they  had  composed  to  celebrate  his  valor 
and  his  victories.  A  profound  silence  prevailed  in  the  hall,  and 
the  attention  of  the  guests  was  captivated  by  the  vocal  harmony, 
which  revived  and  perpetuated  the  memory  of  their  own  exploits: 
a  martial  ardor  flashed  from  the  eyes  of  the  warriors,  who  were 
impatient  for  battle;  and  the  tears  of  the  old  men  expressed  their 
generous  despair  that  they  could  no  longer  partake  the  danger 
and  glory  of  the  field.  This  entertainment,  which  might  be  con- 
sidered as  a  school  of  military  virtue,  was  succeeded  by  a  farce 
that  debased  the  dignity  of  human  nature.  A  Moorish  and  a 
Scythian  buffoon  (dwarf)  successively  excited  the  mirth  of  the 
rude  spectators  by  their  deformed  figure,  ridiculous  dress,  antic 
gestures,  absurd  speeches,  and  the  strange,  unintelligible  con- 
fusion of  the  Latin,  the  Gothic,  and  the  Hunnic  languages;  and 
the  hall  resounded  with  loud  and  licentious  peals  of  laughter. 
In  the  midst  of  this  intemperate  riot,  Attila  alone,  without  a 
change  of  countenance,  maintained  his  steadfast  and  inflexible 
gravity,  which  was  never  relaxed,  except  on  the  entrance  of 
Irnac,  the  youngest  of  his  sons:  he  embraced  the  boy  with  a 
smile  of  paternal  tenderness,  gently  pinched  him  on  the  cheek, 
and  betrayed  a  partial  affection,  which  was  justified  by  the 
assurance  of  his  prophets  that  Irnac  would  be  the  future  support 
of  his  family  and  empire. 


88  OUR   ANCESTORS. 


21  Jflmtr  of  (Emperor  Cl)arle0  tl.  (1S19-15S6). 

[This  is  a  dinner  bill  of  fare,  with  which  the  city  of  Halle  hon- 
ored Charles  V.  on  a  fast-day. J 

1.  Raisins  in  malt-flour, 

2.  Fried  eggs, 

3.  Pancakes, 

4.  Steamed  carrots, 

5.  Fried  slices  of  bread, 

6.  A  covered  porridge, 

7.  A  high  pasty, 

8.  Pea-soup  with  marrow,  covered  richly  with  peas  and  eggs, 

9.  Yellow  codfish,  boiled  in  butter, 

10.  Carps,  boiled, 

11.  Fried  fish,  with  bitter  oranges,  spiced, 

12.  Sweet  pikes, 

13.  Pulverized  kernels,  with  almonds, 

14.  Maize  in  almonds'  milk, 

15.  Fried  fish,  with  small  olives, 

1 6.  Cakes, 

17.  Pears  and  confect. 

"  His  Majesty  ate  heartily,  God  bless  His  appetite,  and  took 
only  three  draughts  from  a  Venetian  glass." 


Itinte  of     i 

in  ti)l)tcl)  (Drkr 

0l)oulb  ®l)ej)  be  Stroeb  at  a  Ecpast? 


tiinte  of  ttJine0  an&  in 
©rber  StyouRr  Styeg  be  Qtwtb  at 
a 


WINE  is,  at  each  and  every  festival,  of  such  impor- 
tance, that  it  at  least  requires  the  same  care  and  atten- 
tion as  the  meals:  if  these  form  but  the  material  part  of 
a  banquet,  then  wine  represents  its  intellectual,  psychi- 
cal contents,  and  there  is  nothing  more  provoking  to 
a  true  gourmand  than  to  have  the  most  select  meals 
served  with  ordinary  or  inferior  wines,  or  in  improper 
combination.  It  requires  much  knowledge  and  intel- 
lect, not  only  to  select  really  good  and  genuine  wines, 
and  to  keep  them  in  the  best  possible  condition,  but  to 
pick  them  out  deliberately  in  harmony  with  the  dishes, 
and  to  have  them  brought  on  the  table  in  a  manner  to 
show  all  their  excellency.  The  old  Greeks  and 
Romans  used  to  mix  their  wines  with  water,  and  this 
habit  was  followed  through  the  greater  part  of  the 
mediaeval  age,  because  adulteration  of  wines  was  nearly 
unknown.  The  praiseworthiness  of  certain  brands 
was  found  out  but  gradually,  and  several  interesting 
little  stories  may  illustrate  this:  A  butler  of  Bishop 
John  de  Fugger  had  to  travel  ahead  of  His  Eminence 


91 


92  HOW   WINES   SHOULD   BE   SERVED. 

and  to  mark  every  inn  where  he  should  find  good  and 
palatable  wine,  with  the  word  Est  (is).  Now,  one  day 
he  came  to  Monte  Fiasco,  and  was  so  delighted  with  the 
beverage  he  found  there,  that  he  marked  on  the  en- 
trance door  of  the  inn:  "Est,  Est,  Est"  The  bishop 
came,  remained  there,  and  drank  himself  to  a  blessed 
death. 

Less  known,  but  not  less  interesting,  is  the  following 
story  which,  however,  seems  to  be  in  little  accordance 
with  the  historical  facts  we  put  down  in  regard  to  cham- 
pagne wines.  Emperor  Wenzel  (1378-1400)  came  to 
Rheims  in  the  year  1397  to  make  a  treaty  with  Charles 
VI.  of  France.  He  found  the  wine  that  grew  in  the 
vicinity  superior  to  all  others;  on  its  account  he  de- 
layed the  treaty,  and  when,  finally,  it  was  agreed  upon 
he  could  not  yet  possibly  make  up  his  mind  to  leave 
the  so  hospitable  city  of  Rheims,  but  devoted  another 
entire  year  to  the  study  of  the  wines  of  the  neigh- 
borhood. 

Besides  the  discrimination  of  wines,  according  to 
their  color,  into  red  and  white  ones,  we  may  divide 
them  also  as  follows:  I.  Sweet,  or  so-called  liquor 
wines.  2.  Acidulous  wines.  3.  Tannic  wines.  4.  Al- 
coholic wines.  5.  Sparkling  wines. 

We  do  not  intend  to  bore  the  kind  reader  by 
enumerating  the  hundreds  of  brands  both  in  this  coun- 
try and  in  Europe;  we  want  only  to  show  how,  at  a 
dinner,  wines  should  be  combined  with  the  different 
courses.  For  every  two  to  four  guests  a  bottle  of  red 


HOW   WINES   SHOULD   BE   SERVED.  93 

wine  and  one  of  a  light  white  wine  is  required,  e.g.,  St. 
Julien,  Pontet  Canet,  or  Ober-Ingelheimer,  Affenthaler 
and  Markgrafler;  after  the  soup,  port  wine,  Madeira, 
sherry,  Malvasy,  Marsala,  etc.;  selected  wines  are 
served  in  small  glasses.  A  good  white  wine,  as  Forster, 
Rauenthaler,  Pisporter,  or  another  Rhine  or  Moselle 
wine,  but  light,  is  given  with  the  fish;  with  the  re- 
leves  and  entrees,  Bordeaux;  with  ragouts,  mayon- 
naises, or  vegetables  and  chops,  Burgundy  or  heavy 
Rhine  wine;  with  the  roast,  champagne;  to  pasties  and 
entremets  serve  a  fine,  red  wine,  but  not  too  acidulous, 
e.  g.,  St.  Emilion,  Brane  Mouton,  Chateau  Margaux; 
for  the  dessert,  a  heavy  sweet  wine,  as  Malaga,  Mus- 
cat-Lunel,  Alicante,  Rivesaltes,  Tokay,  Menescher, 
Frontignan,  Syracuse,  or  Greek  wine. 

This  is,  of  course,  only  to  be  followed  at  great  ban- 
quets when  you  want  to  make  a  display;  for  smaller 
parties  a  good  Bordeaux,  a  good  Rhine  wine  or  Mo- 
selle, and  perhaps  a  bottle  of  champagne,  or  one  of 
sweet  wine  will  be  sufficient. 

For  "dejeuners  "  mostly  a  light  red  and  a  white  wine 
are  served,  with  one  or  two  brands  of  heavy  sweet  wines. 
If  the  dejeuner  be  warm,  you  give  Chablis  to  oysters, 
Moselle  to  fish  or  meat  salads,  Bordeaux  to  chops, 
roast  beef,  etc.,  white  Burgundy  or  fine  Rhine  wine  to 
roasts;  to  bread,  butter,  and  cheese  English  ale,  Ba- 
varian beer  or  porter,  or,  at  discretion,  a  Spanish  or 
Hungarian  wine. 

For  supper  never  serve  any  of  those  heavy  sweet 


94  HOW   WINES   SHOULD   BE   SERVED. 

wines,  but  take  Bordeaux,  Rhine  wine,  or  another  good 
white  wine,  and  let  follow  champagne  or  a  bowl. 

All  these  wines  must  have  a  certain  degree  of  tem- 
perature when  they  develop  their  virtues  best;  without 
it  the  "  bouquet"  of  a  wine  will  never  be  developed 
fully.  The  lighter  white  wines  must  be  served  very 
fresh  and  cool;  put  inferior  Rhine  wines  and  Moselle 
on  ice,  but  fine  Rhine  wines  and  white  Bordeaux  must 
never  be  too  cold;  red  wine  ought  to  have  a  tempera- 
ture of  about  58°-6o°  F.;  Burgundy  is  to  be  of  the 
common  cellar  temperature,  as  also  Hungarian  wines, 
Madeira,  Malaga,  and  all  heavy  sweet  wines;  the  latter 
ones  ought  to  be  rather  warm  than  cold,  and  be  taken 
from  the  cellar  a  while  before  using.  Champagne, 
however,  must  be  very  cold  and  bcfrapf/for  this  pur- 
pose, i.  e.,  it  must  be  placed  in  a  cooler  with  cracked 
ice  mixed  with  a  little  salt. 


0ome  Sample  Jttetws. 


^FESTAL  DINNERS 

IN   HONOR  OF  THE   PRESENCE  OF 

H/S  IMPERIAL  ROYAL  HIGHNESS,  THE  CROWN-PRINCE 

KREDERICK: 

-IN- 

HAMBOURG,  APRIL  20,  1877. 


Real  Turtle  )  Mo&  et  Chandon, 

>  Grand  Crtmant  Imperial, 

Consomme.  )  Rosderer  carte  blanche. 

Truffes  de  Perigord  en  serviette  i  i$34 

Timbales  a  la  Richelieu.  \  Sherry. 

Turbot,  Sauce  Hollandaise,  \  TS68  Rauenthalerberg-Auslese, 

Saumon  du  Rhin,  Sauce  Ge-  > 

nevoise.  ;  J868  Konigsmosel. 

Filet  de  Bceuf  a  la  Jardiniere.  }•  1858  Chdteau-Leoville  Pay/tre". 

Poulardes  du  Mans  Truffees.  }•  1858  Clos-  Vougeot. 

Escalopes  de   Foie   Gras  a  la  )  1858 

Parisienne.  \  Hermitage  Rouge. 

Bastion  de    Homards  au  )  i8n 

Naturel.  \  Vin  de  Madere. 

Fonds  d'Artichauts  a  1'Ital-  \  t8^8 

ienne, 

Asperges  en  Branches.  )  Clos-  Montr  achet. 

Becasses  en   Canapes  aux  )  1859 

Laitues.  {  Pichon  Longueville. 

Gelee  de  vin  du  Champagne,  \  1864 

Nougat  Blanc  a  la  Turque,  >  Chateau  d'  Y  quern  Creme  de 

Creme  d'  Ananas.  3  Tete. 


Beurre  et  Fromage.  \  *  ^Z 

\     Vtn  d  Oporto,  rouge  et  blanc. 

Desserts  et  Fruits.  |  t86*  CMteau  Lafitte> 

j  Schlossabzug  . 

97 


98 


SOME   SAMPLE   MENUS. 


SCHLOSS  HOTEL,  HEIDELBERG. 


Festal  Dinner  of  the  Secretaries  of  the  Treasuries 


August  5,  1878. 


Mock-turtle  Soup, 
Chicken  Soup. 

Trout,  with  Butter  and 

Potatoes, 
Turbot,  Sauce  Hollandaise. 

Venison,  with  Mushrooms, 

Tenderloin,  with  Sauce  a 

1'Empereur. 

Sweetbread,  with  Truffles, 

Lobsters,  with  Sauce  a  la 

Tartare. 

New  Sauerkraut,  with  Part- 
ridges. 
Ham,  boiled  in  Burgundy. 

Artichokes,  with  smoked 
Salmon. 

French  Poultry, 

Salad,  and  different  preserved 

Fruits. 


Sherry, 
Madeira. 


Rhinegold. 

Markgrafler, 
Affenthaler. 

Liebfrauenmtlk, 
St.  Julien. 

Weihenstephan  Beer. 

Johannisberger  Cabinet, 
Chateau  Larose. 

Louis  Rosderer, 
carte  blanche. 


Plum  Pudding,  with  Vanilla  Sauce, 

Maraschino  Gelee,  with  preserved  Fruits. 

Ice-cream. 

Fruits. 

Dessert. 


SOME   SAMPLE   MENUS. 


99 


COLOGNE,   SEPTEMBER  28,  1878. 


UNVEILING  OF  THE  ROYAL  MONUMENT. 


Salad  of  Crawfish.  j> 

Chicken  Soup,  ) 

Mock-turtle  Soup.  ) 

Fine  Ragout  in  shells,  ) 

Turbot,  with  Mushrooms.  ) 


Ham  in  Madeira, 

Sauerkraut,  with  Partridges, 

Green  Peas,  with  Salmon  and 

Tongue, 

Sweetbread-Fricassee,  with 
Morels  a  la  Bruxelles. 

Venison,  with  canned  Fruits,    "1 
French  Capons,  with  Salad, 

Lobsters, 
Strasbourg  Goose-liver  Pastry.  J 

Ice-cream,  1     * 

Cakes, 
French  Grapes, 

Ananas.  i    ^N 


Old  Sherry. 

1870 
Pisporter. 

1874  Solberg, 
Marquis  de  Therme. 

1874 
Erdener  Treppchen  Auslese, 

1874 
Walporzheimer  Domlay, 

1865 
Grand  Vin  Chateau  Margaux. 


1868  Schloss  Vollradser, 

1868  Steinberger  Cabinet, 

1862  Johannisberger. 


Heidsieck  Monopol, 

Jules  Mumm,  carte  rose, 

Rcederer,  carte  blanche, 

Giesler  Goldlack, 


Mocha  Coffee. 


100  SOME   SAMPLE   MENUS. 


TENDERED   TO 


BISHOP  LOUGHLIN  TBHYE  PRIESTS  OF  HIS  DIOCESE, 

OCTOBER    18,  189O. 


Huitres  en  Coquilles. 

Sauterne. 
SOUPES. 

Consomme  aux  Quenelles,  Tortue  Verte  a  1'Anglaise. 

Amontillado. 
HORS  D'CEUVRES. 

Coquilles  St.  Jacques,  Saucisson  de  Lyon, 

Sardines,  Celeri,  Radis,  Olives. 

POISSONS. 

Saumon,  Sauce  Hollandaise,  Concombres, 

Pommes  Quelins. 

Mtdoc. 

RELEVES. 

Dinde  Braisee  a  la  Regence,  Haricots  Verts  Frangais. 

ENTREES. 

Filet  de  Bceuf  a  la  Richelieu,  Petits  Pois  Nature, 

Riz  de  Veau  en  Caisses  Bearnaises,  Asperges  en  Branches. 

St.  Julien. 

SORBET. 

Punch  Remain. 

ROTI. 

Squabs  de  Philadelphie,  Chicorie  et  Laitue. 

Pomard. 
ENTREMETS   SUCRE'S. 

Pudding  de  Cabinet,  Gateaux  Assortis  Mendiants, 

Glaces  de  Fantaisie. 

Heidsieck  Sec. , 

G.  H.  Mumms  E.  D. 

DESSERT. 

Fruits  de  Saison,  Fromages,  Cafe  Noir,  Cigares. 


SOME  SAMPLE   MENUS.  IOI 

<1  BANQUETS 

TENDERED   TO 

Rt.  Rev.  JOHN  LOUGHLIN,  D.D.,  Bishop  of  Brooklyn, 


BY   THE   LAITY   ON   THE  OCCASION    OF   HIS 

GOIvDKINt     JUBILKK, 

OCTOBER  20,  1S90. 


Huitres  en  Coquilles.  Haut  Sauternes. 

SOUPES.  Imperial. 

Consomme  aux  Quenelles,  Tortue  Verte. 

HORS  D'CEUVRES. 
Varies,  Bouchees  Duchesses. 

POISSONS.  Rudesheimer. 

Filet  de  Sole  Farci  au  Vin  Blanc,       Saumon,  Sauce  Genevoise, 
Salade  de  Concombres. 

RELEVES.  Chdteau  Laroce. 

Selle  de  Venaison,  Gelee  de  Groseille, 
Filet  de  Bceuf,  aux  Champignons  Nouveaux, 
Pommes  Duchesses,  Petits  Pois  a  la  Frangaise. 

ENTREES.  Moet  et  Ckandon, 

Terrapene  a  la  Maryland,          Brut  Imperial. 

Timbales  Mathilde.      Perrier  Jouet  E.  D., 

Special. 
LEGUMES. 
Asperges,  Sauce  Hollandaise. 

PUNCH.  Cigarettes. 

Loughlin. 

ROTIS.  Chambertin. 

Perdreaux  sur  Canape,  Becassines  au  Cresson, 

Salade  de  Chicoree. 

ENTREMETS  SUCRES.  Pommery  Dry. 

Savarins  a  1'Imperatrice.      G.  H.  Mumm  E.  D. 

DESSERT. 

Glaces  en  Surprises, 

Fruits  Glaces,     Gateaux,     Petits  Fours,     Cosaques,     Bonbons, 
Fruits  de  Saison. 

FROMAGES. 

Cafe  Noir, 

Apollinaris,  Cigars, 

Lemon  Soda,  Ginger  Ale,  Liqueurs. 


102  SOME   SAMPLE  MENUS. 

HAIL  AND  FAREWELL  BANQUET 

TENDERED    TO    THE 

INCOMING    AND    OUTGOING    JUSTICES 

OF   THE 

CITY  COURT  OK  NEW  YORK. 

The  Hon.  FITZSIMMONS,  The  Hon.  NEWBERGER, 

The  Hon.  McADAM,  The  Hon.  GIEGERICH, 

By  ttieir  Associates. 


HUITRES.  Chablis. 

POTAGES.  Amontillado. 

Consomme  Adelina,  Tortue  Verte  Claire. 

HORS  D'CEUVRE.  Pontet  Canet. 

Timbales  a  la  Talleyrand. 

POISSON.  Liebfraiimikh. 

Aiguillettes  de  Bass,  Dieppoise, 

Pommes  de  terre  Anglaises,  Concombres. 

RELEVES.  G.  H.  Mumms. 

Selle  d'Antilope  a  la  Grainville,  Asperges. 

ENTREES.  G.  H.  Mumms. 

Filet  de  Poulet  a  la  Lucullus,  Petits  Pois  Parisiennes, 

Terrapene  a  la  Maryland,  Sorbet  Tosca.  Cigarettes. 

ROTIS.  Chambertin. 

Canvasback  Duck,  Salade  de  Laitue. 

ENTREMETS  SUCRE'S.  Pommery  Dry. 

Poires  a  la  Richelieu. 

FROMAGES.  G.  H.  Mumms. 

Glaces  Fantaisie,  Fruits,  Petits  Fours, 

Cafe,  Liqueurs. 


LUNDI,  LE  22  DECEMBRE,  1890. 
DELMONICO'S. 


SOME   SAMPLE   MENUS.  103 

ANNUAL,    BANQUKT, 

New  York  Board  of  Trade  and  Transportation, 

DELMONICO'S,  THURSDAY,  JAN.  29,  1891. 


HUITRES.  Haut  Sauternes. 

POTAGES.  Amontillado. 

Consomme  Dubelloy,  Bisque  de  Crevettes. 

HORS  D'CEUVRE.  Batailley. 

Timbales  Ecarlatte. 

POISSON.  Marcobnmner. 

Saumon  de  1'Oregon,  Hollandaise  Vert  Pie, 

Pommes  de  Terre  Duchesses. 

RELEVE.  Vve.  Clicquot. 

Filet  de  Boeuf  aux  Olives  Farcies,  Choux  Fleurs  au  Gratin. 

ENTREES.  G.  H.  Mumm's. 

Poularde  a  la  Chevreuse,  Petits  Pois  a  1'Anglaise, 

Caisses  de  Ris  de  Veau  Gram  mo nt, 

Haricots  Panaches. 

SORBET   IMPERIAL. 

ROTI.  Chambertm. 

Canards  a  Tete  Rouge  (Froid), 
Terrine  de  Foies  Gras  a  la  Gelee,  Salade  de  Laitue. 

ENTREMET  DE  DOUCEUR.  Perrier  Jouet. 

Pouding  Favorite,  Pieces  Montees, 

Glaces  Fantaisie, 
Fruits,  Petits  Fours,  Cafe. 


At  this  banquet  the  Hon.  WILLIAM  WINDOM,  Secretary  of 
the  Treasury,  died. 


3ntr0toicti0tt  to  Miub  Stinks: 

Containing  joints  to  ttye  professional 
Barkeeper  anb  General  liemarks  to  H)t 


Introbuctton  to  Jtti*e&  H3rink0, 


To  those  who  do  not  find  the  following  useful  in  its 
details  for  their  own  use,  I  express  my  congratula- 
tions and  esteem  as  a  business  associate.  To  those 
who  do  find  it  a  guide  I  wish  to  express  my  assur- 
ance that  they  will  find  this  work  an  absolutely  and 
indispensably  correct  one  to  work  by,  provided  they 
understand  and  practice  it. 

You  may  travel  all  over  the  country,  and  you  will 
find  my  practice  a  good  one.  In  discharging  your 
duties  you  will  find  many  little  hints  you  will  not  be 
able  to  practice  for  not  having  the  facilities  to  do  so, 
but  I  may  say  I  have  at  least  shown  you  how  it  ought 
to  be  made  and  executed.  It  must  be  left  to  your  own 
judgment  to  follow  the  directions  given  herein  the  best 
way  you  know  of,  and  leave  out  what  ought  to  be  left 
out,  because  your  position  does  not  offer  you  the  oppor- 
tunity. I  have  mentioned  in  this  work  everything  that 
is  necessary  for  a  theoretical  experience.  It  should  be 
borne  in  mind:  Not  everybody  can  advance  so  as  to  be- 
come an  artist  in  tending  bar,  but  we  all  should  learn, 
and  try  to  improve  by  all  means  that  are  offered.  I  am 
far  from  believing  it  possible  to  become  a  practical  man 
by  simply  studying  this  book,  but  while  doing  so,  you 

will  get  an  essential  and  true  idea  of  how  to  become  a 

107 


IO8  INTRODUCTION   TO   MIXED   DRINKS. 

valuable  man  in  this  line  of  business.  Every  man  can 
educate  himself  and  acquire  all  the  knowledge  neces- 
sary for  tending  bar,  provided  he  takes  enough  interest 
and  wants  to  make  it  a  business.  Practical  knowledge 
cannot  be  acquired  except  by  actual  work  and  experi- 
ence. 

An  inexpert  cook  never  will  become  an  artist  nor  a 
chef  de  cuisine  by  simply  reading  a  book  on  cookery, 
no  matter  by  whom  or  how  intelligently  written,  and 
no  man  can  ever  become  an  artist  behind  the  bar  by 
simply  looking  into  this  book  or  possessing  it.  A  great 
deal  of  ingenuity  and  taste  is  required  on  the  part  of  a 
chef'm  an  important  position,  and  the  same  is  required 
on  the  part  of  a  man  in  the  capacity  of  a  bartender. 
He,  having  a  position  of  responsibility,  must  be  a  man 
of  original  ideas,  a  man  who  is  proud  of  his  work  and 
who  tries  to  discharge  his  duties  with  credit  to  himself, 
his  employer,  and  the  guest  he  waits  on.  Originality 
is  the  key  to  success.  Therefore,  always  try  to  work 
accordingly;  make  a  change  in  the  old  system,  if  you 
see  it  needs  improvement;  introduce  it  to  your  guests 
instead  of  being  taught  by  them  what  to  do.  A  bar- 
tender ought  to  be  leading  and  not  to  be  led.  An  actor 
must  understand  for  himself  how  to  amuse  his  audience 
and  how  to  gain  a  reputation:  he  never  would  succeed 
by  simply  following  another  man's  guidance. 

The  situation  of  a  barkeeper  gives  the  holder  the 
chance  of  studying  human  nature.  A  man  fit  for  the 
position,  and  consequently  a  keen  observer — for  one 


HINTS   AND   GENERAL   REMARKS.  109 

thing  cannot  be  separated  from  the  other — will  be  able 
to  tell  a  man's  character  very  soon,  as  far  as  conduct, 
education,  language,  and  general  savoir-vivre  are  con- 
cerned. 

Such  a  situation  is  a  better  teacher  of  human  nature 
than  any  book  howsoever,  and  by  whomsoever  it  may  be 
written.  "  Tell  me  what  you  drink  and  I  will  tell  you 
who  you  are."  The  tastes  and  habits  of  your  different 
customers  appear  to  you  so  plain,  that  you  have  to  take 
an  interest  in  this  study  of  human  nature. 

As  a  general  rule  you  will  find  that  only  a  little  part 
of  drinking  is  done  by  one  individual.  A  gentleman 
either  brings  his  company  with  him  or  he  expects  to 
find  it  in  the  barroom.  It  is  in  drinking  as  it  is  in  eat- 
ing: very  few  want  to  enjoy  their  drinks  by  themselves. 

As  to  my  individual  belief,  all  men  are  born  equal, 
with  a  heart  full  of  honesty;  I  cannot  believe  any  one 
might  think  otherwise.  If  any  one  grows  up  to  become 
different,  it  is  the  fault  of  his  surroundings  or  his  own 
carelessness.  How  any  one  can  lie  without  knowing 
what  he  does  it  for,  I  cannot  comprehend.  Thus  with 
me  !  Many  a  time  I  have  been  asked  concerning  mixed 
drinks:  What  do  you  think  of  them  in  regard  to  their 
effect  and  result  to  the  stomach  ?  Many  a  time  I  have 
heard  the  complaint,  mixed  drinks  make  a  person  sick; 
consequently  we  do  not  believe  in  them;  we  think  them 
to  be  bad  and  a  failure.  Patience,  my  dear  patrons  ! 
Most  cheerfully  I  give  the  following  answer:  Drinking 
is  a  luxury,  water  and  milk  excepted,  and  any  man  will 


IIO  INTRODUCTION   TO   MIXED   DRINKS. 

admit  this  fact  who  is  not  a  slave  to  drinking.  First 
of  all,  if  you  make  a  mixed  drink,  your  honesty  must 
force  you  to  use  pure  articles  only.  Suppose  you  need 
for  your  drink  three  or  four  ingredients;  take  every 
article  genuine  but  one,  and  you  will  spoil  the  entire 
drink  by  the  one  that  is  not  genuine.  Therefore,  order 
mixed  drinks  only  in  reliable  places. 

Secondly :  Never  order  a  mixed  drink  when  you 
are  in  a  hurry;  you  can  get  a  well-mixed  drink  only 
when  you  devote  the  time  absolutely  necessary  to  pre- 
pare it. 

Thirdly:  The  mixer  ought  to  be  careful  not  to  use 
too  much  of  one  ingredient  and  too  little  of  another. 
Do  not  get  too  much  water  in  your  drink  when  you 
prepare  drinks  with  ice;  find  the  suitable  temperature, 
not  too  warm  nor  too  cold;  chiefly,  however,  be  careful 
in  your  measurements,  and  compare  a  plain  drink  in  its 
size  with  your  mixed  one. 

Mixing  drinks  might  be  compared  to  music;  an  or- 
chestra will  produce  good  music,  provided  all  players 
are  artists;  but  have  only  one  or  two  inferior  musicians 
in  your  band,  and  you  may  be  convinced  they  will  spoil 
the  entire  harmony. 

A  man  who  is  a  slave  to  drinking  will  always  prefer 
something  strong,  even  if  less  palatable,  and  the  effect 
is  generally  harmful  to  his  brain;  whereas  the  man  who 
believes  in  mixed  drinks  may  hurt  his  stomach,  in  case 
he  drinks  too  much;  but  even  this  too  much  will  never 
reach  the  quantity  of  the  former. 


HINTS   AND   GENERAL   REMARKS.  Ill 

It  must  be  borne  in  mind:  Drinking  is  an  art,  and  it 
requires  practice  to  know  how  to  drink,  what  to  drink, 
and  when  to  drink.  Drinking  is  like  eating.  Who  but 
a  cannibal  would  not  prefer  his  viands  prepared  in  a 
palatable  form  ?  That  fancy  cooking  is  not  injurious, 
we  have  full  proof  of;  we  know  of  aged  people  of  the 
past  and  of  the  present  who  spent  a  little  fortune  in 
having  their  dishes  made  to  suit  their  taste.  As  good 
eating  depends  on  the  cook,  so  good  drinking  on  the 
expert  barkeeper. 

A  distinguished  Englishman,  Mr.  T.,  one  day  told 
me:  "  We  do  not  have  much  mixed  drinks  in  our  coun- 
try." Whereupon  I  asked  him:  "  Why  do  your  coun- 
trymen mix  ale  with  porter,  or  Bass  ale  with  ginger 
ale  ?  "  "  Well,  it  makes  the  drink  more  pleasant  to  the 
taste."  I  needed  no  more  answer. 

A  man  gets  tired  of  good  company,  of  good  friends, 
or  even  of  his  best  girl — why  should  we  wonder  at  see- 
ing him  getting  tired  of  mixed  drinks  ?  I  cannot  help 
stating  the  fact  that  our  drinking  capacity  is  increas- 
ing, compared  with  former  times.  Not  everybody  is 
capable  of  criticising  and  appreciating  a  good  drink, 
more  so  a  mixed  one.  Never  smoke  when  you  want  to 
enjoy  a  fine  drink,  nor  chew;  never  drink  anything 
mixed  when  you  do  not  feel  well.  For  medical  pur- 
poses, plain  drinks  are  preferable. 

When  I  began  my  business  as  bartender,  I  was  only 
a  boy  and  hardly  able  to  keep  up  with  the  demands  of 
my  employer;  I  remembered  this  often  enough  after- 


112  INTRODUCTION   TO   MIXED   DRINKS. 

wards;  yet  the  imagination  on  my  part  was  at  that 
time  like  that  of  the  rest  of  boys  of  the  same  age.  But 
with  the  advance  in  age,  this  imagination  faded,  for  it 
had  to;  and  now  I  began  to  learn.  A  period  of  a  few 
years  passed  and  I  began  to  believe  I  knew  something; 
undoubtedly  I  did,  but  how  little  !  and  every  day  con- 
vinces me  more  and  more  how  much  there  is  to  be 
learned,  although  I  have  given  particular  care  to  this 
business  close  on  to  thirty  years. 

How  often  a  man  will  overestimate  himself,  because 
he  happens  to  be  successful,  as  well  as  another  one 
will  undervalue  his  dexterity  because  good  luck  did 
not  favor  him.  Perhaps  you  think  I  was  born  with  a 
fortune  waiting  for  me;  I  was,  but  I  was  not  to  keep  it, 
and  only  my  misfortune  in  younger  years  is  the  cause, 
and  has  ever  since  been,  that  made  me  work  hard  and 
seek  new  ideas.  There  is  no  more  reason  for  a  well-off 
man  to  give  up  his  ambition  than  there  is  for  another, 
who  did  not  meet  with  success,  to  despair.  Surely  it  is 
a  nice,  pleasant  feeling  for  any  one  to  be  born  rich;  but 
to  be  born  with  a  silver  spoon  in  the  mouth  and  to  die 
with  a  fortune  behind  you,  without  having  shown  that 
you  accomplished  something  of  value  through  your 
daily  toils  and  labors — no !  I  would  rather  be  a  dog 
than  a  man  without  ambition  and  a  record  of  toil. 

My  dear  readers  !  Never  was  I  guilty  of  not  enjoy- 
ing myself  at  every  opportunity  after  business  hours, 
and  I  never  will  let  the  time  pass  by  without  doing  so 
hereafter.  It  is  a  pleasure  to  me  to  enjoy  the  labor, 


HINTS   AND   GENERAL   REMARKS.  113 

the  skill  and  the  talent  of  others,  and  I  know  how  to 
value  and  appreciate  it,  but  still  my  greatest  pleasure 
is  to  amuse  others;  and  you  will  find,  "  True  happiness 
is  gained  by  making  others  happy."  Often  have  I  done 
extra  work  to  amuse  my  friends,  for  the  pleasure  I  felt 
was  ample  reward. 

I  would  mention  right  here  some  of  my  little  extra 
doings,  different  from  the  usual  way.  When  you  are 
not  pushed  for  time,  while  you  are  making  mixed  drinks, 
cool  your  glasses  with  ice  before  you  serve  your  drink; 
in  serving  a  strained  drink,  you  begin  with  serving  a 
glass  of  ice-water;  then  fill  your  glass,  into  which  you 
are  to  strain  your  drink,  with  ice.  You  may  place  your 
glasses  together  in  the  form  of  a  pyramid  and  ornament 
your  structure  with  fruits  and  flowers.  Now  begin  to 
prepare  your  drink.  By  following  these  hints  you  will 
accomplish  several  purposes  :  Firstly,  you  will  please 
the  eye  of  your  customer;  secondly,  you  will  have 
thoroughly  cooled  glasses;  thirdly,  you  will  not  need 
to  wipe  your  glasses  dry,  etc. 

On  a  hot  summer  day  you  will  find  such  little  extras 
to  a  great  advantage  to  the  business  practically,  i.  e., 
financially.  A  drink  well  served  is  worth  two  that  lack 
in  presentation. 

When  a  drink  is  made  with  ice  and  then  strained, 
there  should  be  nothing  left  in  the  glass  but  the  liquid; 
the  fruit  would  hinder  you  in  drinking,  it  would  touch 
the  mustache;  if  you  want  to  eat  it  you  cannot  get  it 
out,  and  the  fruit  has  lost  its  natural  aroma;  fruit  ought, 


114  INTRODUCTION   TO   MIXED   DRINKS. 

consequently,  to  be  presented  separately,  if  it  is  desired 
on  your  guest's  part. 

Very  different  it  is  when  you  have  a  drink  in  which 
the  ice  is  to  remain;  in  this  case  use  plenty  of  fruits,  as 
it  is  pleasing  to  the  eye  and  allows  your  guest  to  eat  it 
if  he  likes. 

Reasons  Why  Men  Drink. 

MEN  drink  to  quench  thirst,  on  account  of  a  drink's 
effect,  to  get  an  appetite,  to  promote  digestion,  to  en- 
joy its  taste,  for  curiosity,  from  habit,  because  of  dis- 
couragement, on  account  of  ambition,  to  forget  poverty, 
to  show  their  riches,  because  of  sickness,  because  they 
do  not  feel  well,  for  the  purpose  of  learning,  to  dispel 
sorrow.  This  one  wants  to  warm  himself;  that  one  is 
overheated  and  wants  to  get  cool;  one  has  lost  in  Wall 
Street;  another's  shares  have  gone  up;  one  man's  best 
girl  went  back  on  him;  another  is  going  to  marry  the 
best  girl  in  town;  one  drinks  behind  the  door,  another  in 
a  public  place.  Some  men  will  drink  out  of  pure  style; 
they  want  to  show  their  diamonds  and  jewelry,  their 
costly  clothes,  and  mainly  their  money.  But  most  men 
will  drink  because  it  is  "  business."  I  remember  a  cir- 
cumstance that  occurred  between  a  diamond  broker  of 
Maiden  Lane  and  myself.  One  fine  morning  a  custo- 
mer entered  his  store  to  buy  goods,  but  the  broker  did 
not  succeed  in  selling,  when  all  at  once  the  idea  struck 
him,  "  A  nice  drink  might  bring  him  to  terms."  He  in- 
vited his  customer  and  up  they  came  to  the  bar.  With 


HINTS   AND   GENERAL   REMARKS.  115 

a  twinkle  in  his  eye  he  ordered  "  Two  of  those  famous 
Sans  Soucis."  I  went  to  work  and  built  up  the  glasses, 
a  1'Eiffel  tower,  with  all  the  necessary  fruits  and  flowers, 
and  after  having  received  a  pleasant  compliment  from 
my  guest,  I  saw  them  going  down  to  the  store  once 
more.  As  I  was  afterwards  informed,  the  broker  sold 
his  customer  $10,000  worth  of  goods  with  ease. 

Haw  to  Start. 

CLEAN  the  top  of  your  counter  first,  remove  all  uten- 
sils from  under  the  counter  and  place  them  on  the  top; 
clean  your  bench.  Before  beginning  with  your  glass- 
ware, add  a  little  salt  to  the  water  as  it  will  help  in 
polishing  your  glasses.  Fill  all  your  liquor  bottles, 
pack  your  working  boxes  with  fine  ice,  cut  up  the  fruit 
for  immediate  use,  clean  your  silverware.  Fill  your 
ice-boxes  with  ice.  Afterward  clean  your  back  bar. 

As  an  appropriate  suit  behind  the  bar  I  would  men- 
tion the  following:  a  pair  of  black  trousers,  a  long,  white 
apron,  a  white  shirt,  a  white  collar,  a  black  tie,  a  white 
vest,  and  a  white  coat;  care  should  be  taken  to  have 
the  suit  fit  well;  have  the  sleeves  of  your  coat  cut,  that 
you  may  button  it  tight;  this  will  prevent  its  getting 
soiled  and  worn  out;  never  have  your  suit  starched. 

Glassware. 

IN  selecting  your  glassware,  choose  perfectly  white 
color,  also  for  your  bottles,  as  they  look  much  more  in- 


Il6  INTRODUCTION   TO   MIXED   DRINKS. 

viting.  To  keep  them  clean,  use  egg-shells,  salt,  paper, 
or  chopped  ice.  It  should  be  remembered  that  shot  is 
very  poisonous  and  scratches  the  glass.  Soda  ought 
also  to  be  avoided.  Use  only  plain  but  good  glass- 
ware, it  being  the  best. 

Fruits. 

Lemons. — Lemons  intended  for  squeezing  should  be 
peeled  before  using.  The  juice  ought  not  to  be  older 
than  a  day.  It  must  be  strained  thoroughly.  Lime- 
juice  may  be  mixed  with  lemon-juice;  the  mixture  is 
cheaper  and  better.  The  fresh  lemon-peel  is  very 
useful  for  flavoring  and  decorating  the  drinks. 

Oranges. — A  medium  size  of  dark-colored  ones  is 
the  best  for  squeezing,  as  well  as  cutting  up.  Use  from 
six  to  twelve  oranges,  according  to  the  demand  of  the 
business;  peel  them  and  take  them  apart  carefully; 
place  them  in  a  punch-bowl,  add  some  fine  sugar,  pour 
either  Rhine  wine,  sherry  wine  or  brandy  over  it; 
let  it  stand  in  a  cold  place  from  three  to  six  hours,  and 
serve  a  piece  to  your  customer  after  the  drink,  and  you 
will  find  it  will  be  appreciated. 

The  Delicious  Pineapple. — Pineapple  may  be  used  in 
the  same  way  as  oranges,  the  juice  or  syrup  being  al- 
most indispensable. 

Choice  Grapes. — To  make  a  drink  of  inviting  appear- 
ance choice  grapes  are  necessary,  for  decorating  as 
well  as  simply  presenting. 

In  addition  to  these  fruits,  a  few  others  ought  to  be 


HINTS  AND  GENERAL  REMARKS. 


kept  on  hand:  Strawberries,  raspberries,  blackberries 
and  cherries.  They  may  be  prepared  the  same  way  as 
the  other  fruits. 

Never  handle  fruits  with  your  ringers,  but  use  a 
fancy  fruit-fork. 

Canned  Fruits. 

AT  a  time  when  there  are  no  fresh  fruits  to  be  had, 
canned  goods  may  be  taken  instead  of  them.  The  juice 
or  the  syrup  of  them  lends  a  very  aromatic  flavor  to 
drinks  —  such  as  cobblers,  punches,  sours,  fizzes  and 
lemonades.  You  also  may  present  a  little  of  these 
fruits  to  your  customers. 

To  persons  who  drink  strong  liquors,  the  use  of 
fruits  is  of  a  much  greater  advantage  than  lunch.  The 
proper  way  of  serving  such  little  relishes  is  to  put  them 
in  a  separate  little  glass,  or  present  on  a  fork  or  a 
toothpick. 

Further  Instructions. 

NEVER  allow  yourself  to  be  idle  behind  the  bar;  be 
ready  to  serve  at  once  when  a  customer  enters.  When 
a  drink  is  ordered  that  requires  water,  fill  your  glass 
with  fine  ice,  and  pour  over  it  water  out  of  a  pitcher  in 
full  view  of  your  guest.  This  rule  must  necessarily  be 
carried  out  in  performing  every  one  of  your  duties.  A 
bottle  never  must  be  more  than  half  empty.  For  strong 
drinks,  always  serve  two  glasses  —  one  for  the  drink, 
the  other  for  the  water.  Serve  sherry  and  port  wine 


Il8  INTRODUCTION   TO   MIXED   DRINKS. 

in  their  respective  glasses  only;  never  doit  in  whiskey 
tumblers. 

For  shaking  drinks  with  the  shaker,  use  only  a  mix- 
ing-tumbler; by  using  goblets  you  will  soil  your  clothes, 
and  the  goblets  might  break.  Shake  your  drink  well; 
without  that  you  never  will  get  a  first-class  drink.  This 
has  special  reference  to  such  drinks  as  fizzes,  milk 
punches,  egg-noggs,  frappes,  and  similar  drinks,  con- 
taining sugar.  Good  mixing  is  a  hard  work;  but  with- 
out good  mixing  you  spoil  the  best  liquor. 

In  serving  your  guest,  be  pleasant,  but  quiet.  Never 
commence  to  converse,  only  answer  questions.  Never 
listen  to  conversation  held  between  your  guests,  nor 
hold  any  conversation  behind  the  bar  with  your  co- 
workers.  In  receiving  money,  avoid  mistakes;  in  re- 
turning change,  be  careful.  Observe  who  orders  drinks, 
and,  if  you  give  a  check,  hand  it  to  the  right  person; 
mistakes  in  this  respect  will  often  lead  to  disputes. 
Treat  every  one  respectfully,  but  do  not  lose  your  dig- 
nity in  the  proper  place.  You  can  do  this  only  by 
using  good  and  selected  language,  and  be  conservative 
in  your  actions. 

As  we  mention  syrup  or  gum  so  often,  we  think  it  a 
necessity  to  call  your  attention  to  the  way  of  making 
and  using  it. 

Take  an  enameled  pot,  of  about  half  a  gallon;  put  in 
this  one  and  a  half  quarts  of  water  and  two  pounds  of 
loaf-sugar;  let  this  boil  over  a  slow  fire;  stir  now  and 
then,  and  skim  well;  if  too  thick,  add  a  little  boiling 


HINTS   AND   GENERAL   REMARKS.  IIQ 

water,  and  strain  into  a  bottle.  It  ought  to  be  kept  in 
a  cold  place.  Do  not  prepare  too  large  quantities,  as 
it  is  best  to  have  it  fresh. 

Rock  -  candy   gum   is   prepared   in  the  same  way. 
Cocktail  gum  should  be  absolutely  white. 


?Drittk0: 


Containing 

Sour0,  (ftimpevance  !Brink0, 

€0cktaU0,  Cobblers, 

|htttcl)e0  (for  %  bar  u0e),    f  i^e0, 

JDtt)er0e. 


NOTE. —  Whenever  in  any  recipe  you  find  l/$,  or  %,  or  l/e,  etc.,  it 
means  }/$,  etc.,  of  the  final  drink.  A  dash  being  no  definite  measure,  I 
must  leave  it  to  the  mixer1  s  good  judgment  to  suit  his  customers'  taste. 


1.  3ack  frost  tUI)i0k£g  Sour. 

Into  a  mixing-glass  squeeze  the  juice  of  half  a  lemon, 

i  barspoonful  of  sugar, 

i  fresh  egg, 

i  pony  of  fresh  cream, 

i  drink  of  apple  whiskey. 

Fill  your  glass  with  cracked  ice  and  shake  thoroughly;  strain 
into  a  high,  thin  glass,  and  fill  the  balance  with  imported  seltzer. 


2.  Sour  d  la  dreole. 

The  juice  of  a  large  lime  in  a  large  glass, 
a  barspoonful  of  fine  sugar, 
a  dash  of  seltzer;  mix  this  well; 
l/t  drink  of  Santa  Cruz  rum, 
Yz  drink  of  Jamaica  rum. 

Mix  this  well,  fill  your  glass  with   fine  ice,  ornament  with 
fruits  in  season,  put  a  little  ice-cream  on  top,  and  serve. 


3.  tDljiaktg  Sotir  d  la  Owillaume. 

A  large  glass  with  fine  ice, 

the  juice  of  half  a  lemon, 

3  dashes  of  gum, 

a  drink  of  whiskey, 

2  spoonfuls  of  cream. 
Shake  this,  strain,  and  serve. 

123 


124  MIXED    DRINKS. 


4.  $!)£  ^Delicious  Sour. 

A  goblet  with  the  juice  of  a  lime, 

a  squirt  of  seltzer, 

a  spoonful  of  sugar, 

l/z  of  apple-jack, 

l/z  of  peach  brandy, 

the  white  of  an  egg. 
Fill  your  glass  with  ice,  shake  well,  strain,  and  serve. 


5.  Oriental  Branbn  Sour. 

Into  a  mixing-glass  squeeze  the  juice  of  half  a  lemon, 

a  barspoonful  of  sugar, 

the  juice  of  half  an  orange, 

the  white  of  an  egg, 

a  drink  of  peach  brandy. 

Fill  the  glass  with  cracked  ice,  shake  to  the  freezing-point, 
strain  into  a  fancy  glass,  and  serve. 


6.  tU!)t0keg  Sour. 


A  goblet  with  the  juice  of  half  a  lemon  or  lime  in  the  bottom, 

a  squirt  of  seltzer, 

a  little  sugar;  mix  this; 

%  full  of  ice, 

a  drink  of  whiskey;  mix  this  well. 
Strain,  and  serve. 


7. 

It  is  made  as  a  whiskey  sour;  only  put  a  dash  of  some  cordial 
on  top,  such  as  chartreuse  or  Curasao. 


MIXED    DRINKS.  12$ 


8.  3lb0intl)e  Cocktail. 

A  goblet  of  shaved  ice, 

2  dashes  of  maraschino, 

i  dash  of  bitters  (orange), 

i  dash  of  anisette, 

i  pony  of  absinthe. 
Stir  very  well,  strain  into  a  cocktail  glass,  and  serve. 

9.  <ftl) 

Fill  a  large  glass  two-thirds  full  of  fine  ice, 
i  dash  of  gum, 
i  dash  of  absinthe, 
a  little  vino  vermouth, 

1  pony  of  Old  Tom  gin, 

2  dashes  of  orange  bitters, 
2  dashes  of  curagao. 

Stir  well,  and  strain  into  a  fancy  glass. 

10.  Stye  ^Anticipation. 

A  glass  with  fine  ice, 

1  dash  of  absinthe, 

2  dashes  of  gum, 
Yz  of  sherry  wine, 

YT.  of  vino  vermouth. 
Freeze  this  well ;  strain  and  serve. 

11.  ®i)e  Bitttr-groert  Cocktail. 

A  glass  with  ice, 

l/$  drink  of  kiimmel, 

YJ,  drink  of  vino  vermouth, 

4  dashes  of  absinthe, 

i  dash  of  bitters  (orange), 

3  dashes  of  gum, 

i  dash  of  anisette. 
Stir,  strain,  and  serve. 


126  MIXED    DRINKS. 


12.  ®t)e  ®rmt 

Fill  a  glass  with  ice, 

3  dashes  of  gum, 

Yz  pony  of  absinthe, 

2  dashes  of  bitters  (calisaya), 

i  dash  of  orange  bitters, 

i  dash  of  vino  vermouth. 

Stir  this  well,  strain,  and  serve. 


13. 


A  goblet  two-thirds  full  of  fine  ice, 

2  dashes  of  gum, 

i  dash  of  bitters, 

i  dash  of  absinthe, 

%  of  vino  vermouth, 

l/s  of  sherry  wine. 
Stir  well,  strain,  and  serve. 

14.  Slpjitttjer  ct  I'Stalienne. 

z/i  of  vino  vermouth, 
l/$  of  Fernet  branca, 

1  dash  of  absinthe, 

2  dashes  of  gum. 

A  little  ice  in  the  glass,  stir  well,  strain,  and  serve. 

15.  £'3Utrore. 

A  goblet  filled  with  fine  ice, 

1  dash  of  gum, 

2  dashes  of  orange  bitters, 
l/z  of  vino  vermouth, 

H  of  Old  Tom  gin, 
i  dash  of  absinthe, 
i  dash  of  maraschino. 
Stir,  strain,  and  serve  with  a  little  fruit. 


MIXED    DRINKS.  I2/ 


16.  Sfye  Beginner. 

A  goblet  with  fine  ice, 

2  dashes  of  gum, 

2  dashes  of  orange  bitters, 

1  dash  of  absinthe, 

Yi  of  French  vermouth, 
Yi  of  Russian  kiimmel. 
Stir  this  well,  strain,  and  serve. 

17.  €t)e  Brain-Duster. 

Into  a  mixing-tumbler  squeeze  the  juice  of  a  lime, 

2  dashes  of  gum, 

1  pony  of  absinthe, 

2  dashes  of  vino  vermouth, 
2  dashes  of  sherry  wine. 

Fill  your  glass  with  ice,  stir,  strain,  and  serve. 

18. 

A  goblet  with  2  dashes  of  gum, 
i  dash  of  bitters, 
i  dash  of  absinthe, 
%  of  vino  vermouth, 
Ys  of  Russian  kiimmel, 

1  dash  of  creme  de  roses. 

Fill  your  glass  with  ice,  stir,  strain,  and  serve. 

19.  ai)e  linrt  ©ne. 

A  goblet  with  fine  ice, 

2  dashes  of  gum, 

Yi  pony  of  creme  de  menthe, 
i  pony  of  Old  Tom  gin, 
i  dash  of  orange  bitters. 

Squeeze  the  juice  of  a  lemon-peel  to  it;   stir  well,  strain,  and 
serve. 


128  MIXED    DRINKS. 


20.  ®l)t  ©latetone. 

Fill  a  tumbler  half-full  with  fine  ice, 
2  dashes  of  gum, 
a  little  maraschino, 
2  dashes  of  bitters, 
i  dash  of  absinthe, 
i  drink  of  whiskey, 
i  dash  of  Jamaica  rum, 

1  dash  of  Russian  kiimmel. 
Stir  well  and  strain  into  a  cocktail  glass. 

21.  fijollanb  <B>in  Cocktail. 

A  goblet  filled  with  fine  ice, 

2  dashes  of  gum, 

i  dash  of  absinthe, 

1  drink  of  Holland  gin, 

2  dashes  of  orange  bitters. 

(i  dash  of  green  chartreuse  may  be  added.) 
Stir  this  well,  strain,  and  serve. 

22.  jjollanb's  flrib*. 

A  mixing  glass  %  full  of  ice, 

3  dashes  of  gum. 

2  dashes  of  bitters, 

1  dash  of  absinthe, 
%  of  Holland  gin, 
YI  of  vino  vermouth. 

Stir  well,  strain,  and  serve. 

23.  fttanljattan  Cocktail 

Half  a  tumblerful  of  cracked  ice, 

2  dashes  of  gum, 

2  dashes  of  bitters, 

i  dash  of  absinthe, 

%  drink  of  whiskey, 

Y$  drink  of  vino  vermouth. 

(A  little  maraschino  may  be  added.) 

Stir  this  well,  strain,  and  serve. 


MIXED    DRINKS.  I2Q 


24.  Imperial  ©pal. 


A  mixing-glass  %  filled  with  fine  ice, 
i  pony  of  absinthe, 
i  dash  of  anisette, 

1  dash  of  chartreuse  (yellow). 

Shake  this  to  the  freezing-point;  strain  into  a  cocktail  glass; 
drop  a  little  creme  de  roses  in  the  centre,  and  serve 

25.  ai)e  ©pal. 

A  goblet  with  ice, 

2  dashes  of  gum, 

i  pony  of  absinthe, 
i  dash  of  maraschino. 

Stir  well,  strain  into  a  cocktail  glass;  pour  a  little  creme  de 
menthe  in  the  centre,  which  will  go  to  the  bottom,  and  serve. 

26.  ®l)e  IJtmroer. 

A  large  glass  %  full  of  fine  ice, 
i  dash  of  bitters, 

1  dash  of  absinthe, 
^j  of  vino  vermouth, 
}/(,  of  anisette, 

l/6  of  curagao. 
Mix  well,  strain  into  a  fancy  glass,  and  present. 

27.  Solra  Cocktail. 

A  large  glass  with  a  spoonful  of  sugar, 

squeeze  a  little  oil  of  the  peel  of  a  lemon  on  it, 
a  little  fine  ice, 

2  dashes  of  bitters. 

Pour  in  a  bottle  of  plain  soda  slowly  with  your  left  hand, 
while  you  stir  it  with  your  right  hand,  and  present;  strain  if  de- 
sired. 

9 


130  MIXED    DRINKS. 


28.  ®om  ©in  Cocktail 

A  goblet  filled  with  ice, 

2  small  dashes  of  gum, 
i  dash  of  absinthe, 

1  drink  of  Old  Tom  gin, 

2  dashes  of  orange  bitters. 

(A  dash  of  green  chartreuse  may  be  added.) 
Stir  well,  strain,  and  serve. 

29.  Club  Cocktail. 

Half  a  glassful  of  ice, 

2  dashes  of  gum, 

%  of  Old  Tom  gin, 

YS  of  vino  vermouth, 

2  dashes  of  orange  bitters, 

i  dash  of  green  chartreuse. 
Stir  well,  strain,  and  serve. 

30.  farmontl)  Cocktail. 

A  glass  with  some  fine  ice, 

1  dash  of  bitters, 

2  dashes  of  maraschino, 
i  dash  of  absinthe, 

i  drink  of  vino  vermouth. 
Stir  to  the  freezing-point,  and  strain  into  a  cocktail  glass. 


3L  ®!)e  tiheper's  log. 


A  goblet  %  full  of  fine  ice, 

3  dashes  of  gum, 

Yz  pony  of  absinthe, 

%  pony  of  vino  vermouth, 

Yz  pony  of  kiimmel, 

i  dash  of  Curasao. 
Stir  very  well,  and  strain  into  a  cocktail  glass. 


MIXED    DRINKS.  131 


32.  tDtiske    Cocktail. 


Half  a  glassful  of  fine  ice, 

squeeze  a  little  lemon-peel  over  it, 

3  dashes  of  gum, 

2  dashes  of  bitters, 

i  dash  of  absinthe, 

i  drink  of  whiskey. 
Stir  this  well,  strain  and  serve. 

33.  got  tipple  Sottrji. 

A  lump  of  sugar  dissolved  in  half  a  glass  of  boiling  water, 

a  drink  of  apple  whiskey. 

Add  a  piece  of  a  roasted  apple,  if  you  wish,  and  serve  with  a 
little  nutmeg. 

34.  got  Btef-Sea. 

Break  an  egg  in  the  bottom  of  a  cup;  beat  it  well; 

a  drink  of  sherry, 

a  spoonful  of  beef-tea. 

Fill  the  balance  with  boiling  water;  stir  well,  season  to  taste, 
and  serve. 

35.  got  Benefactor. 

A  hot  punch-glass  with  2  or  3  lumps  of  sugar, 

Yz  glass  of  boiling  water  to  dissolve, 

%  of  Chianti, 

l/s  of  Jamaica  rum, 

i  slice  of  lemon. 
Grate  a  little  nutmeg  on  top,  and  serve. 

36.  aije  ©ttr  Btgle  of  Hue  Blazer. 

The  same  as  a  hot  Scotch,  only  take  a  hot  silver  mug,  pour 
in  your  hot  Scotch  and  light  it;  leave  it  burning  for  about  2 
minutes,  while  you  pour  it  into  another  hot  mug,  and  vice  versa; 
then  serve. 


132  MIXED    DRINKS. 


37.  got  Branbg. 

A  hot  glass  with  2  lumps  of  sugar,  well  dissolved  in  ^  glass 
of  boiling  water, 

%  of  brandy, 

^3  of  Burgundy. 
Mix  this  well,  and  add  a  slice  of  orange. 

38.  gong  Kong  JJtmcl). 

The  juice  of  a  lime,  and  3  dashes  of  pineapple-juice  in  the 
bottom  of  a  hot,  thin  glass, 

a  spoonful  of  sugar, 
a  cup  of  strong  boiling  tea, 
a  drink  of  Jamaica  rum, 
2  dashes  of  brandy, 
a  piece  of  sliced  lemon. 

If  not  hot  enough  add  a  little  hot  water.  (You  may  add  a 
dash  of  maraschino.) 

39.  Catt  be  Bottle. 

(FOR  THE    SICK.) 

Break  the  yolks  of  2  fresh  eggs  in  the  bottom  of  a  glass,  beat 
this  up  well  with  a  spoonful  of  sugar,  and  3  spoonfuls  of  orange- 
flower  extract,  until  the  eggs  begin  to  look  white;  while  you  stir 
with  one  hand,  add  a  glass  of  hot  water,  a  pony  of  brandy,  and 
stir  well  before  serving. 

40.  got  Italian  Cemonabe. 

The  juice  of  half  a  lemon  and  of  half  an  orange, 

a  large  spoonful  of  sugar. 

Fill  your  glass  nearly  up  with  boiling  water;  add  a  little 
Chianti;  stir,  and  serve  with  a  little  nutmeg  on  top. 


MIXED    DRINKS.  133 


41.  Catries'  «jot  Jtenclj. 

A  hot  glass  half  full  of  boiling  water,  with  2  lumps  of  sugar 
well  dissolved, 

YZ  drink  of  sherry  wine, 

YZ  drink  of  port  wine;  mix  this  well; 

i  slice  of  orange,  and  a  little  nutmeg  on  the  top. 


42.  $0t  ©range  Cemonatre,  twtl) 


In  a  large  wineglass  squeeze  the  juice  of  a  lime,  and  the 
juice  of  an  orange, 

a  large  spoonful  of  sugar;  dissolve  this  well; 
i  pony  of  brandy;  mix  well. 

While  you  stir  with  one  hand,  fill  your  glass  with  boiling 
milk  slowly. 

43.  $ot  lei  tlHne  Jhmcl). 

A  large,  hot  glass  with  the  juice  of  half  a  lemon  in  the 
bottom, 

3  lumps  of  sugar, 

Y*  glass  of  boiling  water;  dissolve  this  well; 
a  glass  of  claret, 
a  dash  of  Jamaica  rum. 

Mix  this  thoroughly;  add  a  slice  of  an  orange,  and  a  little 
cinnamon. 


44.  «jot  0ortd). 


A  hot  glass  half  full  of  boiling  water, 

a  lump  or  two  of  sugar;  dissolve  well; 

a  drink  of  Scotch  whiskey;  mix  this. 
If  desired,  -a  little  lemon-peel,  and  a  little  nutmeg. 


134  MIXED    DRINKS. 


45.  21  Sure  Belief. 

A  punch-glass  half  full  of  boiling  water, 

2  lumps  of  sugar;  dissolve  well; 
i  pony  of  peppermint, 

i  dash  of  Jamaica  ginger, 

i  pony  of  brandy, 

I  dash  of  raspberry  syrup, 

the  peel  of  a  little  lemon,  and  serve. 

46.  Black  Host. 

A  hot  glass  with  2  lumps  of  sugar, 

3  or  4  cloves, 

a  piece  of  cinnamon, 
Y*  glass  of  boiling  water;  mix  well. 

Fill  your  glass  with  Assmannshauser,  and  add  a  piece  of 
orange. 

47.  Srotcf)  Delight. 

A  hot  glass  with  2  lumps  of  sugar, 

l/2  glass  of  boiling  water;  dissolve  well; 

Yz  of  Scotch  whiskey, 

Yt  of  Irish  whiskey, 

i  dash  of  claret. 
Mix  well,  and  add  a  little  lemon-peel. 


48.  Jancg  $at  Styerrg. 

A  hot  glass  half  full  of  boiling  water, 

2  small  lumps  of  sugar;  dissolve  well; 

a  drink  of  sherry, 

a  dash  of  port  wine, 

YZ  slice  of  lemon, 

a  little  cinnamon  on  the  top. 


MIXED   DRINKS.  135 


49.  6u)eM0l)  |)uncl). 

A  hot  glass  half  filled  with  boiling  water;  add  to  this  enough 
Swedish  punch  essence  to  make  it  palatable;  add  a  little  nut- 
meg if  desired. 

50.  $ot  Spiccb  Hum. 

A  hot,  thin  glass  half  filled  with  boiling  water, 

1  or  2  lumps  of  sugar;  dissolve  this  well; 
a  drink  of  Jamaica  rum, 

a  dash  of  claret, 

a  small  piece  of  butter, 

a  roasted  cracker, 

2  or  3  cloves,  and  serve. 

51.  13a0e-Ball  Cemouak. 

A  fresh  egg  in  the  bottom  of  a  glass, 

the  juice  of  a  lemon, 

a  spoonful  of  sugar, 

a  little  fine  ice, 

l/z  of  water, 

%  of  milk. 
Shake  this  very  well,  and  serve. 

52.  Bat)arot0e  a  T€au. 

A  large  bar-glass, 

l/2,  full  of  capillaire  syrup, 

i  barspoonful  of  orange-flower  water. 

Fill  the  glass  with  boiling  water  or  tea,  squeeze  the  oil  of  a 
little  lemon-peel  on  the  top. 

53.  Bat)arm0£  JHmcahte. 

Put  i  barspoonful  of  pulverized  sugar  and  the  yolk  of  an  egg 
in  a  large  glass;  stir  it  well  with  a  spoon, 

i  pony  of  old  Jamaica  rum. 
Fill  the  balance  with  boiling  milk  while  stirring. 


136  MIXED    DRINKS. 


54.  Italian  Cemonato. 

The  juice  of  half  a  peeled  lemon  and  orange, 

a  large  spoonful  of  fine  sugar, 

the  glass  full  of  ice. 

Fill  your  glass  with  water,  shake  this  well,  add  a  little  dash  of 
Chianti;  ornament  with  fruits  and  ice-cream. 

55.  Haapberrn  Cemonafoe,  uritl)  lUine. 

The  juice  of  a  lime  or  a  lemon, 

a  spoonful  of  sugar, 
the  juice  of  i  dozen  raspberries. 

Fill  your  glass  with  ice,  add  a  glass  of  sherry  or  port  wine, 
fill  your  glass  up  with  water,  shake  well,  ornament  with  fruits 
and  ice-cream,  and  serve  with  a  straw. 

56.  Sofia  Ccmonabe. 

The  juice  of  yz  lemon, 

1  spoonful  of  sugar, 
dissolve  well  in  a  large  glass, 

2  or  3  lumps  of  ice. 

Pour  in  your  plain  soda  with  the  left  hand  while  you  stir  with 
the  right,  and  serve. 

57.  Setter  Cemonalre. 

It  is  made  the  same  way,  only  use  Seltzer  instead  of  soda. 

58.  Straroborn}  Cemonate. 

The  juice  of  a  lemon, 

i  spoonful  of  sugar  in  a  large  glass. 

the  juice  of  i  dozen  strawberries. 

Fill  your  glass  one-third  full  of  ice  and  the  balance  with  milk; 
shake  this  very  well  and  strain  into  a  long,  thin  glass. 


MIXED    DRINKS.  137 


59.  l)iolct  Cemoiwbe. 

Mix  a  tablespoonful  of  violet  syrup  and  a  spoonful  of  sugar 
with  the  juice  of  >^  lemon  in  a  glass  of  water  (cold);  this  is  a  very 
pleasant  drink,  especially  adapted  against  headache  and  nervous 
diseases. 

60. 

In  a  large  glass  the  juice  of  half  a  lemon, 

a  spoonful  of  pineapple  syrup, 

a  spoonful  of  sugar, 

3  dashes  of  creme  de  violet. 

Fill  your  glass  with  ice,  shake  well,  ornament  with  ice-cream 
and  berries,  and  serve  with  a  straw. 


61.  Cemonabe  Jlarfait. 

Put  the  rind  of  twelve  peeled  lemons  in  three  quarts  of  boil- 
ing water;  press  their  juice,  after  cooling,  into  the  fluid;  add  one 
and  a  half  pounds  of  pulverized  sugar,  three-fourths  of  a  quart 
of  Rhine  wine  and  i  pint  of  boiled  milk;  stir  well  and  strain 
through  canton  flannel. 

62.  Apricot  Sljerbrt. 

From  three  pounds  of  ripe  apricots  select  the  largest  ones,  put 
the  smaller  ones  with  three  gills  of  water  in  a  stone  pot,  let  boil 
until  the  pits  fall  out,  strain  the  juice  through  canton  flannel  and 
squeeze  the  fruits  well;  boil  the  juice  with  one  pound  of  sugar 
to  a  thick  syrup;  boil  the  larger  ones  soft  in  one  and  a  half  quarts 
of  water  until  they  burst.  Take  them  out  and  remove  the  pits. 
Strain  the  water,  in  which  they  were  boiled,  into  a  bowl,  add  the 
syrup,  put  the  fruit  in,  cut  in  two,  with  some  lumps  of  ice,  and 
season  with  almond  essence. 


138  MIXED    DRINKS. 


63.  Baiwroiac  au  Cljocolat 

Put  in  a  vessel  partly  filled  with  boiling  water  a  pot  with  one 
quart  of  milk;  break  five  ounces  of  vanilla  chocolate  and  drop 
it  into  the  milk;  stir  continually,  but  never  let  the  milk  boil; 
hand  out  the  glasses,  put  in  every  one  a  tablespoon ful  of  sugar 
syrup  and  fill  in  the  chocolate  concoction;  serve  it  hot 


64.  B<nwrot0e  a  I'jftalunne. 

Put  two  teaspoonfuls  of  pulverized  sugar  and  a  bit  of  powdered 
cinnamon  in  a  glass;  add  one-half  of  coffee  and  the  other  half  of 
chocolate  dissolved  in  boiling  water;  serve  it  hot. 

65.  Batwroi0e  au  Cait. 

Take  a  large  glass,  fill  it  to  one-third  with  capillaire  syrup, 
add  a  teaspoonful  of  orange-flower  water  and  fill  it  up  with  boil- 
ing milk. 

66.  Btlberrg  Cemoiwfo. 

One  pint  of  bilberry-juice  is  mixed  with  two  quarts  cff  cold 
water;  add  one  and  a  half  pounds  of  powdered  sugar,  in  case  the 
juice  should  not  have  been  sweetened  before;  mix  well  and  serve 
cold. 

67.  €t)m*a  Cemonafo. 

Put  two  pounds  of  sour  cherries  in  a  tureen,  mash  them  with 
a  wooden  spoon  and  pour  two  and  a  half  or  three  quarts  of  boil- 
ing water  over  it.  A  small  poiti6n  of  the  pits  is  cracked,  put 
them  in  the  tureen,  cover  well  and  let  soak  about  three  hours; 
filter;  mix  with  a  quart  of  sugar  refined  and  cleared  to  syrup  and 
let  it  get  cold.  A  spoonful  of  St.  Croix  rum  or  arrack  increases 
the  fine  taste  of  this  lemonade  exceedingly. 


MIXED    DRINKS.  139 


68.  (Kljerrg 

(FOR  THE  SICK.) 

Mash  one  pound  of  dried  sour  cherries,  pits  and  all,  and  boil 
it  in  one  quart  of  water  with  the  rind  of  half  a  lemon  and  a  small 
stick  of  cinnamon  slowly  half  an  hour;  strain  through  flannel, 
sweeten  with  sugar  to  taste  and  keep  it  in  a  bottle  for  use. 

69.  OHjerrg  Sorbet. 

From  three  pounds  of  sour  cherries  a  number  of  the  largest 
and  finest  are  selected ;  the  juice  of  the  rest  is  pressed  through  a 
cloth  into  a  pot  and  heated  to  boiling  with  one  pound  of  sugar; 
the  selected  large  cherries  are  boiled  soft  in  one  to  one  and  a  half 
quarts  of  water;  take  them  from  the  fire,  lift  them  out  carefully, 
put  them  in  a  bowl  with  one  quart  of  the  water  in  which  they 
were  boiled  and  with  their  juice,  add  a  few  drops  of  rose  or 
orange-flower  essence  and  a  few  lumps  of  ice,  and  serve. 


70.  Olitronelle. 

Use  a  large  glass  with  some  fine  ice, 
Ys  glass  of  green  tea, 
l/$  glass  of  black  tea, 
YT,  glass  of  lemon  syrup. 

Shake  well,  and  serve. 


71.  Currant  Canonatoe. 


Half  a  quart  of  fresh' currant-juice  is  mixed  with  one  quart  of 
cold  water  and  one  pound  of  sugar  and  strained  through  a  flan- 
nel; or  you  take  currant  syrup;  mix  one  pound  of  it  with  the 
juice  of  a  lemon  and  one  and  one-fourth  quarts  of  cold  water. 


140  MIXED    DRINKS. 


72.  (Sngltel)  Jtlilk  Cemonabe. 

Peel  the  rind  of  two  fine  lemons  very  thinly,  squeeze  the  juice 
of  the  lemons,  cut  the  rind  into  small  pieces,  and  let  it  soak  for 
about  twelve  hours;  filter;  mix  with  two  pounds  of  sugar  refined 
to  syrup,  a  bottle  of  sherry,  and  two  and  a  half  quarts  of  fresh, 
boiling  milk.  Clear  the  lemonade  by  filtering  often  enough 
through  a  flannel  bag,  and  a  very  cooling  summer-drink  will 
crown  your  efforts. 

73.  Jig  Sorbet. 

Cut  off  the  stems  of  two  pounds  of  large  dried  figs;  pierce 
each  with  a  wooden  pick  several  times;  infuse  with  one  and  a  half 
quarts  of  boiling  water  over  night,  strain,  add  a  few  drops  of 
orange-flower  water,  some  lumps  of  ice,  and  the  figs,  and  serve. 

74.  <B>oo0eberrg  Ccmonabe. 

To  one  quart  of  water  add  one  pint  of  gooseberry-juice,  and 
one  pound  of  pulverized  sugar. 

75.  Ice  Cemonato. 

Well-prepared  orange  or  raspberry  lemonade  is  filled  into  a 
bottle;  dig  this  into  cracked  ice,  and  serve  after  three-quarters 
of  an  hour,  when  little  lumps  of  ice  are  forming  in  the  lemonade. 

76.  Imperial. 

Place  in  a  large,  well-warmed  pot,  one  ounce  of  cremor  tar- 
tari,  the  rind  of  three  very  thinly  peeled  lemons,  one  and  a  half 
pounds  of  sugar;  pour  over  it  two  and  a  half  quarts  of  boiling 
water,  cover  the  pot  well,  and  let  it  stand  an  hour  in  a  temper- 
ate place;  stir  now  and  then;  put  it  on  ice,  and  decant  it  very 
carefully. 


MIXED    DRINKS.  141 


77.  Bmletr  Cemonaire. 

Put  the  rind  of  two  thinly  peeled  lemons  in  a  tea-pot;  then 
remove  the  white  skin  of  the  fruit,  cut  them  into  very  thin 
slices,  remove  the  seeds;  put  the  slices  likewise  in  the  pot,  and 
add  one  pint  of  boiling  water;  cover  the  pot  well  and  let  it  soak 
for  about  ten  minutes;  drink  it  hot  after  sweetening  with  sugar 
to  taste. 

(This  lemonade  can  be  very  warmly  recommended  in  cases 

of  cold,  before  going  to  bed.) 
» 

78.  Cemcmak 

Half  an  ounce  of  carbonate  of  magnesia  is  ground  in  one 
pint  of  water;  fill  the  milky  fluid  into  a  glass  bottle,  add  half  an 
ounce  of  crystallized  citric  acid,  and  close  the  bottle  air-tight. 
After  twelve  hours  filter  the  fluid  into  another  bottle,  in  which 
you  first  place  one-fourth  ounce  of  citric  acid  and  two  ounces  of 
sugar  syrup;  fill  the  bottle  up  with  fresh  water;  cork  well;  fasten 
the  cork  with  twine,  and  shake  in  order  to  mix  the  syrup  with 
the  water,  and  to  dissolve  the  citric  acid,  which  then  sets  free 
the  carbonic  acid  in  the  carbonate  of  magnesia;  which  acid 
makes  the  lemonade  sparkle. 

79.  ©range  Cemonafte. 

Take  one  quart  of  cold  water,  the  juice  of  three  oranges;  rub 
the  peel  of  them  slightly  on  sugar,  add  a  glass  of  Rhine  wine, 
and  sweeten  at  your  discretion. 

SO.  ©range  Sherbet. 

Six  ripe,  sweet  oranges  are  peeled ;  four  of  them  cut  in  pieces 
and  freed  from  their  white  skin  and  seeds,  the  other  two  well 
squeezed. 

Stir  this  with  one-fourth  pound  of  sugar  over  a  slow  fire  to 
boiling;  let  it  get  cool,  thin  with  fresh  water,  and  add  the  orange 
pieces,  some  drops  of  orange-flower  essence,  and  a  few  lumps 
of  ice. 


142  MIXED    DRINKS. 


81.  Surkisl)  ©range  Sorbet. 

Peel  five  or  six  sweet  oranges  very  carefully,  divide  them  into 
pieces,  cut  each  piece  again  in  two,  remove  the  seeds  and  the 
thin  skin;  put  all  in  a  tureen,  then  place  one-fourth  pound  of 
powdered  sugar  and  the  juice  of  two  oranges  in  an  enameled 
pot;  stir  over  a  slow  fire  until  it  begins  to  boil;  take  it  from  the 
fire,  let  it  get  cool,  pour  it  into  the  tureen,  add  one  quart  of 
cold  water,  a  few  drops  of  orange-flower  essence,  a  few  lumps  of 
ice,  stir  well  and  serve. 

82.  $ear  Sherbet. 

One  or  two  pounds  of  dried  pears  are  washed,  cut  in  quarters, 
freed  from  seeds  and  pips,  infused  in  one  and  a  half  quarts  of 
boiling  water  in  a  well-covered  tureen  over  night;  the  following 
day  add  some  sugar,  stick  cinnamon  and  lemon-peel;  boil  until 
the  pears  are  soft,  take  them  out,  strain  after  cooling,  add  the 
pears  and  some  lumps  of  ice,  and  serve. 

(In  the  same  way  it  may  be  prepared  from  fresh  pears.) 

83.  JJerman  Stjevbtt. 


One  pound  of  ripe,  fresh  strawberries  are  mashed  in  a  tureen 
with  a  wooden  spoon;  add  a  lemon  cut  in  pieces  without  the 
seeds,  and  ateaspoonful  of  orange-flower  water;  pour  over  it  one 
and  a  fourth  quarts  of  fresh  water,  let  it  stand  covered  three 
hours. 

Strain  through  canton  flannel,  press  the  fruit  hard  to  make 
them  yield  as  much  juice  as  possible,  add  one  pound  of  lump- 
sugar,  stir  until  the  sugar  is  dissolved,  put  on  ice,  and  serve. 

84.  IJomcgranate  Sljerbet. 

A  few  ripe  pomegranates  are  cut  in  pieces;  leave  some 
aside,  press  the  rest  through  a  cloth  and  boil  the  juice  with  the 
same  quantity  of  water  and  one-fourth  pound  of  sugar,  while 
continually  stirring;  boil  it  to  a  thick  syrup. 

After  it  is  cool  pour  it  into  a  tureen,  add  some  fresh  water,  a 
few  drops  of  orange-flower  water,  a  few  lumps  of  ice  and  the 
fruits  you  left  aside. 


MIXED    DRINKS.  143 


85.  Surki0I)  liaiain 

Boil  one  pound  of  fine  raisins  slowly  in  one  pint  of  water, 
until  they  look  like  the  fresh  fruit;  filter  the  fluid,  and  boil  this 
with  one-half  pound  of  sugar  to  a  thick  syrup;  skim  well;  let  it 
get  cool;  pour  into  a  glass  bowl;  diminish  too  great  a  sweetness 
by  adding  cold  water;  put  the  boiled  raisins  in,  a  few  drops  of 
orange-flower  extract,  a  few  lumps  of  ice,  and  serve  the  sherbet 
in  glasses. 

86.  Haspbm*2  Cemonabe. 

Press  any  quantity  of  fresh  raspberries;  add  to  one  quart  of 
juice  two  quarts  of  fresh  water,  the  juice  of  a  lemon,  and  half  a 
pound  of  powdered  sugar;  strain,  and  serve  in  glasses;  or  you 
may  bottle  it,  to  keep  it  for  a  short  while. 

87.  Rljtibarb  Sherbet. 

Boil  as  much  cut  rhubarb  as  is  required  for  filling  half  a  pint 
in  one  quart  of  water  with  four  ounces  of  sugar,  on  which  the 
rind  of  a  small  lemon  has  been  rubbed  off,  for  half  an  hour; 
strain  the  water,  let  the  sherbet  get  cold,  add  some  lumps  of  ice, 
and  serve  this  very  refreshing  drink  in  glasses. 

88.  Ho0£-r    Cemoncrtre. 


Very  ripe  rose-hips  are  gathered  in  the  latter  part  of  fall,  after 
the  first  frost;  remove  the  pits,  and  let  the  hips  dry  in  the  open 
air  in  the  sun;  for  each  pint  of  the  dried  fruit  take  two  quarts 
of  water;  boil  both  together  for  half  an  hour;  filter  through 
canton  flannel,  sweeten  to  taste  with  sugar,  and  serve. 

89.  lUine  Cemonatoe. 

Rub  the  rind  of  one  and  a  half  lemons  on  one  and  a  half 
pounds  of  loaf-sugar;  put  it  in  one  quart  of  cold  water  and 
one  quart  of  Rhine  wine;  add  the  juice  of  three  lemons;  mix 
well,  if  desired,  with  some  cracked  ice,  and  serve. 


144  MIXED    DRINKS. 


00.  tUtne  Sherbet. 

Very  ripe  raspberries,  strawberries,  cherries,  apricots  or 
peaches,  are  mashed  and  infused  with  water  for  a  few  hours; 
press  through  a  clean  cloth;  mix  the  juice  with  two  bottles  of 
white  wine,  the  juice  of  two  lemons,  and  sugar  to  taste ;  place 
it  on  ice;  after  cooling,  serve. 

91.  Cataroba  Cobbler. 

A  large,  long  glass, 

a  squirt  of  Seltzer, 

a  barspoonful  of  sugar;  mix  this  well; 

a  wineglassful  of  Catawba  wine;  mix  this; 

fill  your  glass  with  shaved  ice  to  the  top, 

i  dash  of  port  wine. 
Ornament  with  fruits  in  season. 

If  you  like,  put  a  spoonful  of  ice-cream  on  the  top,  to  make 
it  attractive;  serve  with  a  straw  and  a  spoon. 

92.  Champagne  Cobbler. 

A  delicate  wineglass, 

a  small  lump  of  sugar, 
fill  your  glass  with  shaved  ice, 
fill  the  intervals  with  champagne. 

Stir  this  in  a  slow  manner;  add  a  little  vanilla  or  strawberry 
ice-cream,  with  a  nice  berry  in  season,  and  serve  with  a  straw 
and  a  spoon.  You  may  add  a  little  maraschino. 

93.  Sljerrg  Cobbler. 

A  fine,  large  glass, 

a  spoonful  of  sugar, 

i  dash  of  mineral  water;  mix  this; 

a  glass  of  sherry  wine;  mix  this; 

fill  your  glass  with  fine  ice, 

a  dash  of  port  wine. 

Ornament  with  fruits  in  season,  and  ice-cream,  and  serve  with 
a  straw  and  spoon. 


MIXED    DRINKS.  145 


94.  filaret  Cobbler. 

A  large,  fine  glass, 

a  squirt  of  Seltzer, 

a  spoonful  of  sugar;  mix  this; 

a  glass  of  claret;  stir  this  well; 

fill  your  glass  with  fine  ice. 

Ornament  with  fruits  and  ice-cream,  and  serve  with  a  straw 
and  spoon. 

You  may  add  a  dash  of  Jamaica  rum  before  ornamenting. 
(These  recipes  will  do  for  any  cobbler  you  want.) 

95.  Pain  ©in  Ji?j. 

A  large  mixing-glass, 

the  juice  of  half  a  lemon  or  lime, 
l/2  spoonful  of  sugar, 


glassful  of  fine  ice, 


a  drink  of  Old  Tom  or  Holland  gin. 

Shake  this  exceedingly  well;  strain  into  a  fizz  glass;  fill  the 
balance  with  Seltzer,  and  see  that  your  guest  drinks  it  at  once. 

96.  Sitoer 

It  is  made  in  the  same  way  as  a  plain  gin  fizz,  only  begin  with 
the  white  of  an  egg  in  the  bottom. 

97.  (Bolten  Jtjj. 

It  is  made  the  same  way  as  the  silver  fizz,  only  begin  with  the 
yolk  of  the  egg. 

98.  Hogal  Jijj. 

It  is  made  the  same  way  as  the  silver  fizz,  only  begin  with 
the  whole  of  an  egg. 


99.  ®ranlr  Hojwl  Jijj. 

It  is  made  the  same  way  as  the  royal  fizz,  only  add  a  little  or- 
ange-juice, a  dash  of  maraschino  and  a  dash  of  parfait  amour  or 
creme  de  roses. 


146  MIXED    DRINKS. 


100.  Imperial  Jijj. 

This  drink  may  be  prepared,  although  it  is  made  essentially 
the  same  way  as  the  grand  royal  fizz,  out  of  almost  any  kind  of 
liquor  —  such  as  gin,  whiskey  or  brandy;  add,  instead  of  Seltzer 
or  mineral  water,  champagne.  This  drink  is  intended  for  a  com- 
pany of  from  three  to  six  persons. 


101.  Cream 


This  is  made  the  same  way  as  other  fizzes,  only  put  a  small 
portion  of  cream  in  your  glass  before  shaking;  then  put  in  the 
Seltzer;  use  a  glass  a  little  larger. 

109.  iKolet  Ji. 


The  juice  of  half  a  lemon  and  half  a  lime, 

a  little  sugar  in  the  bottom  of  a  glass, 
%  glassful  of  fine  ice, 

1  drink  of  Old  Tom  gin, 

2  dashes  of  genuine  raspberry  syrup, 
a  pony  of  cream. 

Shake  it  up  quickly,  strain  into  a  fizz  glass,  add  a  little  Selt 
zer,  and  serve. 

You  may  use  Holland  gin  instead  of  Old  Tom. 


103.  Sitting  Bull  Jijj. 


A  glass  of  cracked  ice, 

the  juice  of  a  large  lemon, 

a  spoonful  of  fine  sugar, 

Ys  drink  of  Santa  Cruz  rum, 

2/2,  drink  of  whiskey. 

Shake  to  the  freezing-point,  strain  into  a  fizz  glass  and  fill 
the  balance  with  Seltzer. 


MIXED    DRINKS.  147 


104.  2lb0m% 

(AMERICAN   STYLE.) 

A  mixing-glass  with  fine  ice, 
i  dash  of  gum, 

1  Yz  ponies  of  absinthe. 

Shake  this  exceedingly  well,  strain  into  a  cocktail  glass,  and 
serve. 

105.  2tb0in%  d  la  |)ari0ienne. 

A  medium-sized  glass, 

a  drink  of  absinthe  in  the  bottom. 

Fill  your  glass  with  cold  water,  by  letting  it  drip  into  the  glass 
very  slowly. 

106.  !3lb0tn%  am  Dim* 

A  tumbler  %  full  of  ice, 

2  dashes  of  gum, 

i  pony  of  absinthe, 
i  dash  of  maraschino. 

Shake  it  heartily;  freeze  to  the  coldest  degree;  strain  into  a 
cocktail  glass;  drop  a  little  creme  de  roses  in  the  centre,  and 
serve. 


107.  &l)e  <Bn*eat  2UnniraL 

(FOR  TWO.) 

A  mixing-tumbler, 

the  juice  of  a  peeled  orange, 
4  dashes  of  gum, 
%  glass  of  fine  ice, 
2  dashes  of  curagao, 

1  drink  of  brandy, 

yz  drink  of  Jamaica  rum, 

2  dashes  of  creme  de  cocoa, 
i  dash  of  anisette, 

i  dash  of  creme  de  roses. 
Mix  this  very  well;  strain  into  fancy  glasses,  and  serve. 


148  MIXED    DRINKS. 


108. 

A  large  barglass, 

the  juice  of  ]/z  lemon, 
i  barspoonful  of  sugar, 

1  dash  of  Seltzer;  mix  this  well; 
fill  your  glass  %  with  fine  ice, 

2  dashes  of  curagao, 
i  drink  of  brandy. 

Stir  well,  strain,  and  serve. 


109. 

A  whiskey-glass, 

2  lumps  of  ice, 

%  of  vino  vermouth, 

Y$  of  Fernet  branca, 

i  slice  of  orange. 
This  drink  is  much  en  vogue  among  southern  Europeans. 

110.  tile  Blo00om. 


A  glass  with  ice, 

4  dashes  of  gum, 

a  small  drink  of  apple-jack, 

2  dashes  of  creme  de  roses. 

Freeze  this  thoroughly;  strain,  and  serve. 

111.  2lpre0  Sotrper. 

(FOR  TWO.) 

A  mixing-glass  filled  with  shaved  ice, 
2  dashes  of  gum, 
i  pony  of  creme  de  menthe, 
]4.  pony  of  maraschino, 
i  small  drink  of  brandy. 

Stir  this,  strain  and  serve. 


MIXED    DRINKS.  149 


112.  2tocmt  Souper. 

A  whiskey-tumbler  with  2  lumps  of  ice, 
2  drops  of  gum, 
i  pony  of  absinthe. 

Let  it  stand  for  about  two  minutes.     Fill  your  glass  up  with 
water  slowly,  by  letting  the  water  drip;  remove  the  ice,  and  serve. 

113.  2lt>ant  Dejeuner. 

A  large  glass  with  a  good  portion  of  imported  Seltzer, 

a  spoonful  of  sugar;  mix  this; 

a  glass  of  Moselle  wine;  mix  this; 

fill  up  with  ice, 

i  dash  of  port  wine. 
Ornament  the  top  with  fruits  in  season. 

114.  C'2lrc  ire  (triomplje. 

Divide  a  pint  of  dry  champagne  frappe  in  2  glasses, 
i  lump  of  sugar  in  each  with  a  spoon, 
i  pony  of  cognac  to  each  glass. 

Stir  up  well  before  serving. 

115.  #gg  Beer. 

Beat  a  whole  egg  with  a  spoonful  of  sugar  in  a  glass,  and  fill 
it  up  with  beer. 

116.  %  |Jan0t3  3810000m. 

(FOR  TWO.) 

A  large  tumbler  with  some  fine  ice, 

6  dashes  of  gum, 

X  glass  of  Russian  kiimmel, 

X  glass  of  absinthe, 

X  glass  of  vino  vermouth, 

X  glass  of  maraschino, 

the  whites  of  two  eggs. 

Shake  to  the  coldest  point;   strain  into  2  fancy  glasses,  and 
serve. 


I5O  MIXED    DRINKS. 


117.  £e  Bon  Botre. 

(FOR  FOUR.) 

A  large  glass  with  ice, 

l/i0  of  maraschino, 

Y-LQ  of  anisette, 

/io  of  creme  de  roses, 

YIQ  of  creme  de  vanille, 

l/ro  of  parfait  amour, 

yio  of  creme  de  the  (tea), 

Ko  of  celestine, 

I/IQ  of  creme  de  cocoa, 

l/io  of  fine  old  brandy, 

y^0  of  Benedictine. 
Shake  well,  strain,  and  serve  in  fancy  glasses. 

118.  Brahmapootra. 

An  egg,  and  a  spoonful  of  sugar  in  a  glass, 

a  little  lemon-juice;  fill  your  glass  with  ice; 

i  pony  of  brandy, 

i  dash  of  creme  de  roses, 

i  dash  of  creme  de  mocha, 

i  dash  of  creme  de  vanille, 

a  little  cream. 
Shake  well,  strain,  and  serve. 

119.  Brantm  €ru0ta. 

A  mixing-glass, 

a  little  sugar, 

a  little  plain  water,  enough  to  dissolve  it; 

fill  the  glass  %  full  of  ice, 

stir  this  well ; 

a  drink  of  brandy;  mix  again. 

Pare  a  round,  clean  lemon;  place  this  on  the  inside  of  a  wine- 
glass; strain  your  mixture  into  it,  and  serve. 


MIXED    DRINKS.  151 


120. 

A  goblet  with  fine  ice, 

2  dashes  of  curagao, 

2  dashes  of  parfait  amour, 

i  dash  of  maraschino, 

YZ  dash  of  peppermint  cordial, 

i  YI  ponies  of  brandy. 
Mix  well,  and  serve. 

121.  Braubg  totop. 

A  mixing-glass, 

half  a  spoonful  of  sugar, 

a  little  water,  enough  to  dissolve  the  sugar, 

%  full  of  ice, 

i  drink  of  brandy. 

Stir  this  very  well;  strain  into  a  cocktail  glass;  grate  a  little 
nutmeg  on  top. 

(Any  other  toddy  may  be  prepared  the  same  way.) 

122.  ®l)e  Bribge  Bracer. 

A  large  glass  with  fine  ice, 

beat  a  fresh  egg, 

1  barspoonful  of  powdered  sugar, 

2  dashes  of  bitters, 
i  pony  of  brandy. 

Mix  this,  add  a  bottle  of  imported  ginger  ale;  stir  thoroughly, 
strain,  and  serve. 

123.  ffilje  Broker'0  fflljcmgljt. 

The  white  of  an  egg  in  a  mixing-glass, 

the  juice  of  a  lime, 

a  little  fine  sugar, 

some  fine  ice, 

%  drink  of  whiskey, 

Y$  drink  of  Santa  Cruz  rum. 

Shake  this  thoroughly  well;  strain  into  a  fancy  glass;    fill  up 
with  milk,  while  you  stir  it  with  a  spoon,  and  serve. 


152  MIXED    DRINKS. 


124.  %  £Hn  Bouquet. 

(FOR   TWO.) 

A  goblet  with  fine  ice, 

3  dashes  of  gum, 

2  ponies  of  absinthe, 

2  ponies  of  benedictine, 

2  dashes  of  creme  de  roses, 

i  dash  of  anisette, 

the  whites  of  two  eggs. 
Shake  very  well,  strain,  and  serve. 

125.  Calia  Cilg. 

(FOR  TWO.) 

In  a  mixing-glass  put  the  yolks  of  2  fresh  eggs, 
a  spoonful  of  sugar, 
Yz  glassful  of  fine  ice, 
\Yz  ponies  of  brandy, 
i  y2  ponies  of  Jamaica  rum, 

1  dash  of  maraschino, 

2  ponies  of  cream, 

a  few  drops  of  creme  de  rooes; 

shake  this  well. 

Whip  the  whites  of  the  eggs  into  a  snowy  foam  with  a  little 
sugar.  Pour  out  your  drink  into  two  glasses,  and  crown  the 
whole  with  the  foam. 

126.  Claret  |)uncl). 

A  large,  thin  glass, 

the  juice  of  half  a  lemon, 

a  squirt  of  Seltzer, 

a  spoonful  of  sugar;  mix  well; 

a  glass  of  claret;  mix  this  again. 

Fill  your  glass  with  fine  ice  to  the  top;  put  some  ice-cream 
on  top;  ornament  with  orange  and  berries  in  season. 


MIXED   DRINKS.  153 


127.  Cljocolak  |)uncl). 

A  glass  with  an  egg  in  the  bottom, 
a  spoonful  of  sugar, 
*/$  of  brandy, 
l/2>  of  port  wine, 
i  dash  of  creme  de  cocoa, 

1  pony  of  cream. 

Fill  your  glass  with  ice;  shake  well;  strain,  and  serve. 

128.  Claret  Cup. 

A  good  sized  bowl, 

%  pony  of  maraschino, 

YZ  pony  of  Curasao, 

Yz  pony  of  benedictine, 

Yz  pony  of  chartreuse  (yellow), 

the  juice  of  6  limes, 

2  bottles  of  claret, 

i  bottle  of  Rhine  wine  or  Moselle, 
a  bottle  of  Apollinaris, 
Yz  pound  of  sugar, 
a  little  rind  of  a  cucumber, 
a  little  orange  and  pineapple  sliced, 
a  few  sprigs  of  mint. 
Stir  this  very  well;  add  a  little  coarse  ice,  and  serve. 

129.  ®t)e  Cosmopolitan  Cooler. 

A  long  glass, 

the  juice  of  2  limes, 
a  few  dashes  of  Seltzer, 
a  spoonful  of  powdered  sugar, 
mix  this  well; 

a  drink  of  Santa  Cruz  rum, 
then  fill  the  glass  with  fine  ice, 
stir  all  ingredients  well; 
a  dash  of  Jamaica  rum. 

Crown  it  with  vanilla  ice-cream  and  ornament  with  berries 
lightly  powdered  with  sugar;  serve  with  a  straw. 


154  MIXED    DRINKS. 


130.  Champagne  (Hup. 

It  is  made  like  a  claret  cup,  only  use  champagne  instead  of 
claret. 

131.  Columbus  JjJuncI). 

The  juice  of  half  an  orange  and  the  juice  of  half  a  lemon  in 
the  bottom  of  the  glass;  dissolve  this  with  a  spoonful  of  sugar 
and  a  dash  of  mineral  water, 

1  glass  of  Chianti, 

2  dashes  of  Jamaica  rum, 
i  dash  of  maraschino, 

I  dash  of  brandy. 

Mix  this  well,  fill  your  glass  with  fine  ice,  add  a  dash  of  Ro- 
soglio  and  ornament  with  fruits  and  ice-cream. 


132.  Coffee  anb  Hum. 

(FOR  COLD   AND   SORE  THROAT.) 

Break  an  egg  in  a  glass,  beat  it  up  well; 
a  spoonful  of  sugar, 
a  drink  of  old  Jamaica  rum. 

Mix  this  up  well,  pour  in  a  cup  of  the  best  mocha  or  Java 
coffee — hot — and  finish  with  a  piece  of  best  butter.  Best  take 
this  drink  right  after  rising. 

133.  Stye  Correspondent. 

A  pony  glass, 

Ys  of  creme  de  roses, 

y$  of  green  chartreuse, 

*/$  of  brandy. 
Light  this  for  two  minutes  and  serve. 


MIXED    DRINKS.  155 


134.  (faster  Crocus. 

A  large  mixing-tumbler, 

a  fresh  egg  in  its  bottom, 

the  juice  of  %.  a  lemon, 

i  barspoonful  of  sugar, 
.     fill  the  tumbler  with  ice, 

i  drink  of  Old  Tom  gin, 

i  dash  of  maraschino, 

i  dash  of  creme  de  vanille. 

Shake  this  thoroughly  well;  pour  out  into  a  thin  glass  and  fill 
the  little  vacant  space  with  ginger  ale. 

135.  Stye  Southern  <8ro00. 

A  mixing-glass, 

the  juice  of  a  lime, 

a  dash  of  mineral  water, 

a  spoonful  of  sugar, 

%  of  St.  Croix  rum, 

Y$  of  brandy, 

i  dash  of  curagao. 

Stir  this  well,  fill  your  glass  with  fine  ice,  stir  again  and  strain 
into  a  sour  glass. 

136.  &l)t  Croum. 

A  pony  glass, 

Ys  of  maraschino, 

l/2,  of  green  chartreuse, 

l/$  of  benedictine,  each  separate. 


137,  Curasao  |]uncl). 

A  long,  thin  glass, 

the  juice  of  half  a  lemon, 

4  dashes  of  gum, 

Yz  pony  of  brandy, 

YZ  pony  of  Jamaica  rum, 

YI  pony  of  curagao. 

Fill  your  glass  with  ice,  stir  well,  ornament  with  fruits  and 
ice-cream,  serve  with  a  spoon  and  straw. 


156  MIXED    DRINKS. 


138.  "<&lje  tllorlbV  fitovning  EWtgljt. 

A  large  tumbler, 

the  juice  of  half  a  lemon, 

the  juice  of  half  an  orange, 

a  little  fine  sugar, 

2  dashes  of  Russian  kiimmel, 

2  dashes  of  maraschino, 

i  Yz  ponies  of  absinthe. 

Fill  your  glass  with  fine  ice,  shake  this  well,  strain,  add  some 
Seltzer  and  serve. 


139.  Cables'  Delight. 

-V    9 

A  large,  thin  glass, 

a  spoonful  of  sugar, 

a  cup  of  cold  coffee, 

%  of  brandy, 

X  of  Jamaica  rum. 

Fill  your  glass  with  ice,  stir  well,  ornament  with  ice-cream 
and  berries,  and  serve  with  spoon  and  a  straw. 

140.  tlje  EHtple*. 

(FOR  TWO.) 

Break  2  eggs  in  a  large  glass, 

2  barspoonfuls  of  powdered  sugar, 

%  full  of  ice, 

i  drink  of  sherry, 

i  drink  of  port  wine, 

y2  pony  of  benedictine, 

a  small  whiskey  tumbler  of  cream. 
Shake  extremely  well  and  strain  into  two  fine  glasses. 


141.  ©eneral 

It  is  made  as  any  egg-nogg,  only  use  cider  instead  of  liquor, 
and  no  milk. 


MIXED    DRINKS.  157 


142. 

A  large  mixing-glass, 

a  fresh  egg  in  its  bottom, 
a  tablespoonful  of  sugar, 
a  little  fine  ice, 
^3  of  Santa  Cruz  rum, 
%  of  brandy, 

i  dash  of  maraschino  or  creme  de  vanille. 
Fill  your  glass  with  milk;  shake  this  exceedingly  well,  strain 
into  a  large,  thin  glass,  add  the  oil  of  a  little  lemon-peel  on  the 
top,  and  serve. 

(This  drink  may  be  made  of  almost  any  kind  of  liquor  that  is 
desired.) 

143. 


The  juice  of  Yz  a  lime  in  a  glass, 

a  spoonful  of  sugar, 

the  white  of  an  egg, 

a  little  drink  of  Irish  whiskey, 

2  dashes  of  Tonic  Phospate, 

%  full  of  ice. 
Shake,  strain  and  fill  balance  with  Seltzer. 

144.  ®l)e  Jmtnfoatkm. 

(FOR  TWO.) 

A  large  tumbler  with  2  fresh  eggs, 
the  juice  of  a  lemon, 
2  barspoonfuls  of  sugar, 
l/t  glass  of  shaved  ice, 
2  dashes  of  calisaya, 
2  drinks  of  Old  Tom  gin, 

1  dash  of  absinthe, 

2  dashes  of  vino  vermouth. 

Shake  for  full  2  minutes;   strain  into  a  high  glass;    fill  the 
balance  with  carbonic  water,  and  serve. 


158  MIXED    DRINKS. 


145.  <£ncotx 

A  pony  glass, 

Y$  of  maraschino, 

l/s  of  curagao, 

l/s  of  brandy;  each  separate. 
Light  it  and  serve. 

146.  Sljerrg  lilUr. 

The  yolk  of  an  egg  in  a  mixing-glass, 

a  spoonful  of  sugar, 

a  drink  of  sherry  wine, 

i  dash  of  creme  de  roses, 

%  full  of  ice. 
Shake  this  well,  and  serve. 

147.  £e  Jin  tm  Stecle. 

(WILLIAM'S  PRIDE.) 

A  mixing-glass  with  the  juice  of  half  an  orange, 

the  juice  oi  %  oi  a.  lemon, 

Yz  spoonful  of  sugar, 

the  yolk  of  an  egg, 

Yz  pony  of  brandy, 

Yz  pony  of  benedictine, 

YZ  pony  of  maraschino, 

i  dash  of  curagao, 

i  dash  of  anisette, 

i  dash  of  parfait  amour, 

i  dash  of  noyeau, 

3  ponies  of  pure  cream. 

Fill  your  glass  with  fine  ice,  shake  it  extra  well;  strain  into  a 
fancy  glass;  ornament  the  top  with  the  white  of  an  egg,  that 
you  have  beaten  up  to  the  form  of  frozen  snow,  and  sweetened 
with  sugar;  serve  with  a  spoon. 


MIXED    DRINKS.  159 


148.  Cafagette  J  lip. 

Drop  into  a  large  glass  a  fresh  egg, 

i  barspoonful  of  powdered  sugar, 

1  pony  of  old  Rye  whiskey, 
a  dash  of  green  chartreuse, 

2  dashes  of  curagao, 
2  ponies  of  cream, 

a  few  lumps  of  ice. 
Shake  this  all  well,  and  strain  into  a  fancy  glass. 


149.  Sljerrg  Jlip. 

(FOR  TWO.) 
Into  a  large  glass  2  eggs, 

2  spoonfuls  of  sugar, 
X  glass  of  fine  ice, 
2  glasses  of  sherry  wine, 
i  small  glass  of  cream. 

Shake  this  exceedingly  well,  and  serve.     You  may  add  a  dash 
of  maraschino. 

150. 


A  mixing-glass  with  ice, 

the  juice  of  a  lime, 
a  spoonful  of  sugar, 
a  drink  of  brandy, 
a  dash  of  maraschino, 
the  white  of  an  egg. 

Shake  this  well,  strain  and  serve. 


151.  Jrappe  a  la  ©tnUatinw. 


2  dashes  of  gum  in  the  bottom  of  the  glass, 
fill  your  glass  with  ice, 

1  pony  of  absinthe, 

YZ  pony  of  vino  vermouth, 

2  dashes  of  anisette. 
Freeze  this  to  the  coldest  point,  and  serve. 


l6o  MIXED    DRINKS. 


152.  ®l) 

(FOR  TWO.) 
A  glass  with  ice, 

6  dashes  of  gum, 

X  of  Russian  kiimmel, 

X  of  brandy, 

X  of  vino  vermouth, 

X  of  creme  de  cocoa, 

i  dash  of  parfait  amour, 

the  yolks  of  two  eggs. 
Shake  well,  strain  and  serve. 

153.  -fruit 

Into  a  mixing-tumbler  the  juice  of  half  a  lemon, 
a  little  orange-juice, 

1  barspoonful  of  sugar, 

2  barspoonfuls  of  pineapple  syrup, 
i  pony  of  rich  cream, 

a  drink  of  Santa  Cruz  rum. 

Pack  your  goblet  with  fine  ice,  and  shake  to  the  freezing- 
point;  strain  into  a  fancy  glass,  and  serve. 


154.  tUIjtskeg  JFvappc. 

A  large  glass  with  ice, 

2  dashes  of  gum, 

a  drink  of  whiskey. 
Shake  for  2  minutes,  and  serve. 

155.  ®l)e  Suirge. 

A  mixing-glass  %  full  of  ice, 

3  dashes  of  gum, 

X  of  creme  de  menthe, 
%  of  brandy. 

Shake  to  the  freezing-point;  strain,  and  serve  in  a  cocktail 
glass. 


MIXED    DRINKS.  l6l 


156.  porter  JUp. 

A  long,  thin  glass  with  an  egg  in  the  bottom, 

a  spoonful  of  sugar, 

fill  your  glass  with  porter, 

stir  very  well. 
A  little  nutmeg  on  top,  and  the  oil  of  a  little  lemon-peel. 


157.  3U)c  ®em. 

A  mixing-glass, 

the  juice  of  a  lime, 
a  little  pineapple  syrup, 
a  spoonful  of  sugar;  dissolve  well; 
Yz  drink  of  Santa  Cruz  rum, 
Yz  drink  of  brandy. 

Mix  this  well,  fill  your  glass  with  ice,  and  mix  again;  strain 
into  a  fine  glass;  place  a  slice  of  lemon  on  the  top,  and  grate  a 
little  cinnamon  upon  it. 

158.  ©emrine  tUtyiakeg  |)tmcl). 

A  goblet  filled  with  fine  ice, 

a  dash  of  lemon-juice, 
3  dashes  of  gum, 
i  drink  of  whiskey. 

Then  fill  another  goblet  with  fine  ice,  and  put  this  on  top  of 
the  first;  turn  them  upside  down  five  or  six  times;  hold  them  up 
together  as  high  as  you  can  with  both  hands,  and  let  the  liquid 
drip  down  into  a  tall,  fancy  glass;  i  dash  of  Jamaica  rum  on  the 
top,  and  you  will  have  an  impressive  and  pleasant  drink. 
(Other  liquors  may  be  turned  into  punches  the  same  way.) 


159.  (Sin  fluff. 

A  large  glass  with  a  drink  of  gin;  fill  your  glass  half  with  milk 
and  the  balance  with  Seltzer,  while  you  stir  it. 


162  MIXED    DRINKS. 


160.  ©Umore  JJuncI). 

The  juice  of  a  lime  in  a  fine,  tall  glass, 

the  juice  of  half  an  orange, 
a  small  spoonful  of  sugar,  mix  this; 
fill  the  glass  with  cracked  ice, 
dash  of  maraschino, 
dash  of  curagao, 
dash  of  green  chartreuse, 
dash  of  benedictine, 
drink  of  Irish  whiskey. 

Stir  well,  and  ornament  with  vanilla  ice-cream  and  fruits  in 
season. 

161.  ®l)e  ©lorious  Jourtl). 

A  glass  with  the  juice  of  a  lime, 
4  dashes  of  gum, 
%  full  of  ice, 
i  drink  of  brandy, 

1  dash  of  Jamaica  rum, 

a  large  tablespoonful  of  ice-cream. 

Shake  this  exceedingly  well,   strain  into  a  fancy  glass,  and 
serve. 

162.  Cannibal  jjamltn. 

A  mixing-tumbler, 

the  juice  of  half  a  lemon, 
the  juice  of  half  an  orange, 
fill  it  with  cracked  ice, 
%  of  peach  brandy, 
l/$  of  old  Jamaica  rum, 

2  tablespoonfuls  of  honey. 

Shake  to  the  freezing-point,  and  strain  into  a  fancy  glass. 

163.  djappg  filament. 

A  pony  glass, 

*/s  of  creme  de  roses, 

Ys  of  maraschino, 

Ys  of  benedictine, 

i  drop  of  bitters  in  the  centre. 


MIXED    DRINKS.  163 


164.  djearfs  Content. 

(FOR   TWO.) 

A  mixing-glass  with  %  of  fine  ice, 
i  pony  of  brandy, 
i  pony  of  benedictine, 
i  pony  of  maraschino, 
i  pony  of  parfait  amour. 

Shake  this  thoroughly;  strain  into  fine  wineglasses;  beat  up 
the  white  of  an  egg  to  the  form  of  frozen  snow  with  a  little  sugar; 
put  this  on  top  of  your  drink;  squeeze  a  little  lemon-peel  on  it, 
and  serve  with  a  spoon. 

165. 


A  whiskey  glass  with  2  dashes  of  gum, 

i  dash  of  bitters, 

Ys  of  brandy, 

Y$  of  port  wine, 

a  little  red  pepper. 
Stir  this  well,  and  serve. 

166.  tt)e  Invitation. 

(FOR   TWO.) 

A  glass  with  2  dashes  of  gum, 
some  fine  ice, 
i  small  drink  of  sherry  wine, 

1  small  drink  of  vino  vermouth, 

2  dashes  of  absinthe. 

Freeze  this  to  the  coldest  point;   strain  into  2  fancy  glasses, 
and  serve. 

167.  Jamaica  Hum  a  la  Creole. 

The  juice  of  half  a  lime, 

a  dash  of  Seltzer, 

i  spoonful  of  sugar;   dissolve  this; 

a  drink  of  Jamaica  rum;  mix  this; 

fill  your  glass  with  ice, 

a  dash  of  port  wine. 
Ornament  with  fruits  and  ice-cream. 


164  MIXED    DRINKS. 


168.  3ol)n  Collins. 

A  large  glass  with  the  juice  of  half  a  lemon, 

a  spoonful  of  sugar, 

a  full  drink  of  Holland  gin. 

Mix  this  well;    add  two  or  three  lumps  of  ice;    fill  your  glass 
up  with  Seltzer,  while  you  stir. 

169.  Stye  Kaleidoscope. 

A  mixing-glass  with  some  cracked  ice, 

i  pony  of  absinthe, 

i  pony  of  vino  vermouth, 

3  dashes  of  maraschino, 

3  dashes  of  benedictine, 

3  dashes  of  curagao, 

3  dashes  of  creme  de  cocoa. 

Shake  to  the  freezing-point;  strain  into  a  fine  wineglass,  and 
serve. 

170.  &l)e  Knickerbocker. 

The  juice  of  half  a  lime  or  lemon  in  a  glass, 
3  dashes  of  raspberry  syrup, 
i  wineglassful  of  Jamaica  rum, 
i  dash  of  curagao, 
a  little  cracked  ice. 
Stir  this  well;  strain,  and  serve  in  a  fancy  glass. 

171.  &f)e  Cables1  C&reat  Jauorite. 

A  large  glass, 

a  squirt  of  Seltzer, 

a  spoonful  of  fine  sugar, 

fill  a  wineglass  half  full  with  sherry  and 

the  other  half  with  port  wine, 

i  dash  of  brandy; 

mix  this  well. 

Fill  your  glass  with  shaved  ice;    ornament  with  orange  and 
pineapple,  and  top  it  off  with  ice-cream;  serve  with  a  spoon. 


MIXED    DRINKS.  165 


172.  Cent  be  floale. 

(FOR  LADIES.) 

Beat  the  yolk  of  an  egg  with  2  tablespoonfuls  of  powdered 
sugar  to  foam, 

a  pony  of  rum,  or  kirschwasser,  etc. 

Stir  continually  while  filling  the  glass  with  hot  milk,  and 
serve. 

173.  31  JHaU)en'0  fu00. 

l/s  of  maraschino  in  a  sherry  glass, 

l/$  of  creme  de  roses, 

l/s  of  curagao  (white), 

l/s  of  chartreuse  (yellow), 

y5  of  benedictine,  each  separate. 

174.  8tlje  jSlanijattan  Cooler. 

A  large  glass, 

the  juice  of  a  lime, 

a  spoonful  of  sugar;  mix  this  well; 

3  or  4  lumps  of  ice, 

i  glass  of  claret, 

i  dash  of  Santa  Cruz  rum, 

1  bottle  of  plain  soda. 
Mix  this  and  serve  with  a  little  fruit. 

175.  Slje  Ulagor. 

(AN   IMITATION   OF  A   MINT  JULEP.) 

A  large  glass  with  an  egg  in  the  bottom, 
a  barspoonful  of  sugar, 

2  dashes  of  absinthe, 
y$  of  vino  vermouth, 
%  of  kiimmel, 

2  gills  of  cream. 

Fill  your  glass  with  ice;  freeze  to  the  lowest  point;  strain  into 
a  tall  glass;  squeeze  a  little  lemon-peel  on  it. 


166  MIXED    DRINKS. 


176.  «Dnr  Jfltlk  fluncl). 

A  large  glass, 

%  of  Santa  Cruz  rum, 

y$  of  brandy, 

i  dash  of  creme  de  vanille, 

i  spoonful  of  sugar, 

a  little  fine  ice. 

Fill  your  glass  with  milk,  shake  thoroughly,  strain  and  serve, 
Add  a  little  nutmeg,  if  you  wish,  or  squeeze  a  little  lemon-peel 
on  it. 

177.  Strain^  Mint  JtoUp. 

Put  the  leaves  of  two  sprigs  of  mint  in  a  mixing-glass  with  a 
spoonful  of  sugar  and  a  little  water  to  dissolve  it. 

With  a  squeezing-stick  squeeze  out  the  extract  of  the  leaves, 
i  drink  of  brandy. 

Fill  your  glass  with  ice;  stir  well,  strain  into  a  long  cham- 
pagne glass,  add  a  dash  of  Jamaica  rum  on  the  top  carefully; 
place  a  little  sprig  of  mint  on  the  side  of  the  glass,  sprinkle  a 
little  sugar  on  the  leaves,  and  serve. 

(You  may  use  other  liquors  instead  of  brandy.) 


178.  Iflint 


Use  a  large,  long  glass;  select  three  long  sprigs  of  luxuriant 
mint  and  let  the  stems  rest  on  the  bottom  of  the  glass.  Then 
take  two  sprigs  of  mint,  strip  them  and  put  the  leaves  in  a  mix- 
ing-glass; i  spoonful  of  sugar,  i  squirt  of  Seltzer;  crush  out  the 
extract  of  the  leaves  with  a  squeezing-stick;  i  drink  of  brandy; 
stir  this  and  strain  into  your  original  glass;  fill  it  with  ice  and 
stir;  a  dash  of  Jamaica  rum  on  top,  ornament  the  brim  of  the 
glass  with  fruits  and  the  centre  with  ice-cream  and  berries. 
Sprinkle  a  little  sugar  over  your  leaves  and  serve  with  a  straw. 

You  may  put  a  little  rosebud  on  your  drink, 


MIXED    DRINKS.  167 


179.  fclje  Nt  ])lu0  Ultra. 

A  sherry  glass, 

}i  of  creme  de  roses, 

}i  of  green  chartreuse, 

l/i  of  benedictine, 

X  of  brandy. 
Set  fire  to  the  brandy,  let  burn  for  two  m'mutes,  and  serve. 

180.  ®l)e  JHormng  EMigljt. 

In  a  mixing-glass  put  the  white  of  an  egg, 
the  juice  of  a  lime, 
the  juice  of  half  an  orange, 
fill  your  glass  with  ice, 
Yt  pony  of  absinthe, 
i  pony  of  whiskey, 
Yt  pony  of  sherry  wine, 

1  spoonful  of  sugar, 

2  dashes  of  calisaya. 

Shake  this  well;  strain  into  a  fancy  glass  and  fill  the  balance 
with  seltzer. 

181.  Sty*  Nap. 

A  cocktail  glass  filled  with  ice, 

i/}  of  kiimmel, 

l/z  of  green  chartreuse, 

Y$  of  brandy. 

Drop  a  dash  of  creme  de  roses  on  top,  which  will  go  to  the 
bottom,  and  serve. 

182.  HXtw  <S)rkan0  JJuncI). 

A  thin  glass  with  the  juice  of  half  a  lemon, 

i  spoonful  of  sugar;  mix  this; 

fill  with  fine  ice, 

%  of  St.  Julien, 

X  of  Jamaica  rum, 

i  dash  of  brandy. 

Stir  this  very  well;  ornament  with  fruits  in  season  and  a  little 
ice-cream  on  the  top,  and  serve  with  a  straw. 


168  MIXED    DRINKS. 


183.  ®l)e  ©pera. 

(FOR  TWO.) 

Break  two  eggs  in  the  bottom  of  a  mixing-glass, 
2  barspoonfuls  of  powdered  sugar, 
2  ponies  of  fine  brandy, 
fill  your  glass  with  cracked  ice. 
Shake  the  mixture  thoroughly. 

A  pint  bottle  of  champagne  as  cold  as  possible  is  poured  out 
into  two  ice-cold  glasses  with  room  enough  for  your  first  mixture, 
which  is  to  be  strained  into  the  cold  champagne  very  slowly; 
care  must  be  taken  not  to  have  the  mixture  overflow. 

184.  ©range  Counttj  JJrfte. 

A  goblet  with  the  juice  of  a  lime, 

a  squirt  of  Seltzer, 

a  spoonful  of  sugar;  dissolve  this  well; 

i  drink  of  apple-jack. 

Fill  your  glass  with  ice  to  the  top  and  stir.  Add  a  dash  of 
dark-colored  brandy;  ornament  with  fruits  and  serve  with  a  straw. 

185.  ©range  €ountu  Jhwd). 

A  mixing-glass  with  a  fresh  egg  in  the  bottom, 

the  juice  of  a  lemon, 

i  barspoonful  of  powdered  sugar, 

a  glass  of  fine  apple  cider, 

fill  with  ice. 
Shake  thoroughly,  strain,  and  fill  up  with  Seltzer. 

186.  flalote  Stickler. 

(FOR  COLD.) 

A  little  lemon-juice  in  a  tumbler  with  some  genuine  New 
Orleans  molasses, 

a  drink  of  old  Jamaica  rum. 
Stir  exceedingly  well,  and  serve. 


MIXED    DRINKS.  169 


187.  ®l)e  "Ntm  8ork 

(FOR  TWO.) 

A  large  mixing-glass  with  the  yolks  of  two  eggs  in  the  bottom, 
the  juice  of  an  orange, 
a  little  pineapple  juice, 
i  barspoonful  of  sugar, 
i  drink  of  fine  brandy, 

1  pony  of  kirschwasser, 
YZ  pony  of  curagao, 

l/2  pony  of  maraschino, 
l/t  pony  of  creme  de  roses, 

2  dashes  of  benedictine, 

2  dashes  of  creme  de  cocoa. 

Fill  your  glass  with  fine  ice;  a  large  claret  glass  with  pure 
cream;  shake  this  exceedingly  well;  strain  into  two  fancy  glasses 
so  as  to  fill  them.  Beat  up  the  white  of  one  egg  to  the  form  of 
frozen  snow;  sweeten  this  well  with  sugar;  put  this  on  the  top  of 
your  drinks;  squeeze  a  little  lemon-peel  on  each,  and  serve  with 
a  spoon.  This  is  intended  for  an  evening  drink,  only  on  special 
occasions. 

188. 

A  cocktail  glass  with  fine  ice, 

%  of  creme  de  menthe, 
YS  of  brandy. 

Drop  a  little  bitters  in  the  centre  and  put  a  piece  of  lemon- 
peel  on  the  brim  of  the  glass;  serve. 

189.  |)cacl)  aitb  Hjoneg. 

A  whiskey  tumbler, 

the  juice  of  half  a  lime  or  lemon, 

a  good  part  of  real  honey, 

a  drink  of  peach  brandy. 
Stir  very  well  before  serving. 
(Molasses  may  be  used;  also  Jamaica  rum.) 


I/O  MIXED    DRINKS. 


190.  fliafltt. 

(A  VARIATION  OF  THE  OLD   FLOSTER.) 

A  barspoonful  of  sugar  in  a  large  glass, 

a  bottle  of  plain  soda, 

2  or  3  lumps  of  ice, 

a  drink  of  sherry, 

a  dash  of  creme  de  cocoa. 
Mix  this  thoroughly  well,  and  serve. 
This  is  a  drink  specially  delicious  when  you  are  thirsty. 

191.  pineapple  jhtlqj. 

A  large  glass,  with  a  little  pineapple-juice, 

the  juice  of  one-fourth  of  an  orange, 
2  dashes  of  raspberry  syrup, 
2  dashes  of  maraschino, 
Yz  pony  of  old  gin, 

1  glass  of  champagne  or  sparkling  wine. 

Fill  your  glass  with  ice,  stir  this  very  well,  ornament  with 
fruits  and  ice-cream,  and  serve  with  a  straw. 

192.  pncapple  Jhtiul). 

A  large  glass, 

YZ  wineglassful  of  pineapple-juice, 
the  juice  of  half  an  orange, 

2  dashes  of  raspberry  syrup, 
a  little  sugar, 

i  dash  of  maraschino, 
l/2  drink  of  Tom  gin, 
Yz  drink  of  Moselle  wine. 

Stir  well;  fill  your  glass  with  ice;  ornament  with  pineapple 
and  berries,  and  serve  with  a  straw.  1 

193.  <£l)e  floem. 

A  pony  glass, 

Y$  of  creme  de  roses, 

Y$  of  curagao, 

Y$  of  benedictine,  each  separate. 


MIXED    DRINKS.  I/I 


194.  Jporter  Scmgaree. 

A  long,  thin  glass, 

a  spoonful  of  sugar, 

fill  your  glass  with  porter. 

Stir  very  well,  add  a  little  nutmeg  and  squeeze  a  little  lemon- 
peel  on  top. 

195.  port-ttHnc  Sangam. 

A  mixing-glass  with  fine  ice, 
3  dashes  of  gum, 
i  glass  of  port  wine. 

Stir  this  very  well,  strain  into  a  fine,  tall  glass,  cut  a  few 
slices  of  a  peeled  lemon,  drop  them  in  the  drink,  grate  a  little 
nutmeg  on  the  top  and  present. 

(Other  sangarees  may  be  prepared  the  same  way.) 

196.  Stye  JJrimnwe. 

A  long,  thin  glass, 

the  juice  of  half  an  orange, 
^  spoonful  of  sugar, 
i  dash  of  mineral  water, 
I  dash  of  parfait  amour, 
%  of  sherry  wine, 
y$  of  port  wine. 

Mix  this  well;  fill  your  glass  with  ice;  ornament  with  fruits 
and  ice-cream. 

197.  ®l)e  |Jra0. 

The  white  of  an  egg  in  the  bottom  of  a  glass, 

3  dashes  of  lemon-juice, 

i  spoonful  of  sugar, 

%  of  whiskey, 

i  dash  of  St.  Croix  rum, 

i  dash  of  calisaya, 

i  dash  of  absinthe. 

Fill  your  glass  with  ice,  shake  well,  strain  into  a  fizz-glass, 
and  fill  the  balance  with  Seltzer. 


MIXED    DRINKS. 


198.  |hm0&  T 

Fill  a  sherry  glass, 

Ys  of  maraschino, 
the  yolk  of  one  fresh  egg, 
l/$  of  creme  de  roses, 
Yz  of  brandy,  each  separate. 

199.  &l)e  JJromenaie. 


An  egg  in  the  bottom  of  the  glass, 

the  glass  two-thirds  full  of  fine  ice, 

a  barspoonful  of  fine  sugar, 

%  pony  of  brandy, 

}/$  pony  of  creme  de  cocoa, 

Yz  pony  of  port  wine, 

2  ponies  of  cream, 
Shake  this  very  well,  and  strain  into  a  fancy  glass. 

200.  JJou00e  Cafe. 

A  sherry  glass, 

Yd  of  creme  de  roses,  or  raspberry  syrup, 

Y(>  of  maraschino, 

Ye  of  curagao, 

*/(>  of  benedictine, 

Yd  of  chartreuse  (green), 

Ye  of  brandy,  each  separate. 

You  may  drop  in  a  little  bitters  on  the  top,  and  set  fire  to 
the  brandy.  While  burning,  squeeze  a  little  orange-peel  on  it, 
which  will  produce  a  fine  pyrotechnical  effect.) 

201.  aijc  "tDorlbV  $01100*  Cafe. 

%  of  maraschino, 
}i  of  creme  de  roses, 
X  of  benedictine, 
X  of  brandy,  each  separate. 

A  drop  of  bitters  in  the  centre;  set  fire  to  the  brandy,  and 
serve. 


MIXED    DRINKS.  1/3 


202.  Ca  Jlremtere. 

(FOR  TWO.) 

Place  the  leaves  of  four  sprigs  of  mint  and  one-half  spoonful 
of  sugar  in  a  large  tumbler, 

2  dashes  of  mineral  water. 

Squeeze  out  the  extract,  to  give  it  a  dark  green  tincture. 
Fill  your  tumbler  two -thirds  full  of  chopped  ice;  add  two 
small  drinks  of  Tom  gin;  stir  to  a  very  cold  degree;  strain  into 
two  cocktail  glasses;  place  a  small  sprig  of  mint  in  each,  allow- 
ing the  stem  to  rest  on  the  bottom;  sprinkle  a  little  sugar  on  the 
leaves;  add  a  little  champagne,  and  serve. 


203.  aije  Ctfc-flrolongor. 

A  large  glass,  with  a  fresh  egg, 

i  spoonful  of  fine  sugar, 
%  full  of  fine  ice, 
%  of  sherry  wine, 
]/$  of  port  wine, 

1  dash  of  creme  de  roses, 

2  ponies  of  cream. 

Shake  this  exceedingly  well,  strain  into  a  large  glass,  and 
serve. 


204.  ®lc  €>umt  of 


A  glass,  with  a  dash  of  chartreuse  in  the  bottom, 
%  of  port  wine, 
y$  of  Madeira, 
i  dash  of  brandy, 

1  dash  of  creme  de  roses, 

2  dashes  of  gum. 

Fill  your  glass  with  ice;  mix  well;  strain,  and  serve  in  a  cut 
glass. 


174  MIXED    DRINKS. 


205.  Stye  <§umt  of  Sljeba. 

(FOR  TWO.) 

A  large  glass,  with  the  yolks  of  two  eggs, 
2  barspoonfuls  of  sugar, 
i  dash  of  vino  vermouth, 

1  dash  of  port  wine, 

2  dashes  of  sherry, 

1  YT.  drinks  of  brandy, 

2  dashes  of  maraschino, 
i  dash  of  curagao. 

Fill  your  glass  with  ice;  shake  well,  strain  into  two  long, 
thin  glasses;  crown  them  with  the  whites  of  the  two  eggs  beaten 
to  a  hard  consistency,  and  sprinkle  colored  sugar  on  the  top 
of  it. 

206.  Stye  lainbotD. 

A  sherry  glass, 

Yi  of  maraschino, 

Yi  of  creme  de  menthe, 

Yi  of  apricotine, 

YJ  of  curagao, 

YJ  of  yellow  chartreuse, 

YJ  of  green  chartreuse, 

Y?  of  brandy,  each  separate. 
Set  fire  to  the  brandy,  and  serve. 

207.  ffilje  Heluocr. 

The  white  of  an  egg  in  the  bottom  of  a  glass, 

the  juice  of  half  a  lemon, 

a  barspoonful  of  sugar, 

%  glass  of  fine  ice, 

%  of  Jamaica  rum, 

YJ>  of  port  wine. 

Shake  this  for  a  full  minute;  strain  into  a  fancy  glass,  and 
serve. 


MIXED    DRINKS.  175 


208.  Stye  Reminder. 

A  goblet,  with 

i  dash  of  maraschino, 
i  dash  of  creme  de  roses, 


glass  of  fine  ice, 


Yz  of  sherry, 
Yz  of  port  wine, 
Yz  of  vino  vermouth. 
Mix  this  thoroughly;  strain  into  a  fancy  glass,  and  serve. 


209.  Roman 


A  large,  thin  glass, 

the  juice  of  an  orange, 

the  juice  of  half  a  lime  or  lemon  in  the  bottom, 

a  spoonful  of  sugar, 

a  squirt  of  mineral  water, 

dissolve  this  well; 

Yz  pony  of  curagao, 

Yz  pony  of  maraschino, 

i  pony  of  brandy, 

1  dash  of  Jamaica  rum. 

Mix  this  thoroughly  well;  fill  your  glass  with  fine  ice;  orna- 
ment the  brim  with  oranges  and  pineapple,  and  the  centre  with 
ice-cream  and  berries.  Serve  with  a  spoon  and  a  straw. 

210.  Retime. 

A  mixing-glass,  with  ice, 

2  dashes  of  gum, 
i  pony  of  brandy, 

Yz  pony  of  maraschino, 
Yz  pony  of  curagao, 
Yz  glass  of  vanilla  ice-cream. 
Shake  this  very  well;  strain  and  serve. 


176  MIXED    DRINKS. 


211.  $\)t  llequkm. 

In  a  mixing-glass  an  egg, 

a  spoonful  of  powdered  sugar, 
pony  of  brandy, 
dash  of  sherry, 
dash  of  port  wine, 
dash  of  maraschino, 
pony  of  cream. 

Fill  your  glass  with  ice,  shake  it  and  strain  into  a  high  cham- 
pagne glass. 

212.  Sans  Sotm. 

(FOR  TWO.) 

A  large  glass,  with  the  juice  of  a  lime  or  lemon, 

a  spoonful  of  sugar, 

the  yolks  of  two  eggs, 

fill  your  glass  two-thirds  full  of  ice, 

2  ponies  of  absinthe, 

i  pony  of  maraschino, 

i  pony  of  vermouth,  * 

i  dash  of  white  curagao. 

Shake  this  exceedingly  well;  strain  into  two  fancy  wine- 
glasses, beat  up  the  white  of  one  egg  to  the  form  of  frozen  snow, 
with  some  sugar  ;  put  this  on  top  of  your  two  drinks,  and  serve 
with  a  spoon. 

213.  Stye  0enator. 

A  glass  with  shaved  ice, 

Yd  of  brandy, 

l/6  of  maraschino, 

l/(>  of  curagao, 

l/e>  of  chartreuse, 

l/6  of  benedictine, 

l/6  of  creme  de  roses. 
Shake  this  well,  strain  into  a  cocktail  glass,  and  serve. 


MIXED    DRINKS.  177 


214.  ®t)e  Stjanirg  @aff. 

A  glass  of  Bass  ale  and  a  glass  of  ginger  ale  are  mixed  in  a 
glass  together,  and  served. 

215.  Stye  Snou)balL 

A  large  glass  with  an  egg;  beat  up  well  with  a  little  powdered 
sugar,  add  a  bottle  of  genuine  cold  ginger  ale  while  you  stir  it 
thoroughly,  and  serve.  You  may  add  a  pony  of  brandy. 

216.  "ffllje  Sun." 

The  juice  of  half  an  orange  and  half  a  lime  in  the  bottom  of 
a  large,  thin  glass;  add  and  dissolve  a  spoonful  of  powdered 
sugar  with  a  dash  of  mineral  water, 

i  pony  of  fine  brandy, 

Yz  pony  of  Jamaica  rum, 

i  dash  of  benedictine, 

i  dash  of  curayao, 

1  dash  of  creme  de  roses. 

Mix  this  thoroughly,  fill  your  glass  with  fine  ice;  stir  well; 
ornament  with  frozen  snow  in  the  centre,  and  the  brim  with 
fruits;  write  on  the  top  of  the  snow  "  The  Sun,"  with  nutmeg. 

Should  you  have  no  real  snow,  beat  up  the  white  of  an  egg 
with  a  little  fine  sugar. 

217.  "Stye  €t>ening  0mt." 

(FOR  FOUR.) 

In  a  large  glass, 

the  juice  of  a  large  lemon, 

2  barspoonfuls  of  powdered  sugar, 
fill  the  glass  with  chopped  ice, 

a  drink  of  fine  brandy, 

a  pony  of  green  chartreuse, 

Y*  pony  of  creme  de  roses, 

the  whites  of  2  eggs. 
Shake  this  to  the  freezing-point. 

In  four  glasses  divide  a  pint  of  dry  champagne;  strain  your 
ingredients  into  these  four  glasses  very  slowly,  and  serve. 


MIXED    DRINKS. 


218.  test)  ani  ©in. 

Place  a  little  tansy  in  a  tumbler,  add  a  little  sugar,  mix  with 
a  little  water  to  extract  the  substance  of  the  tansy;  pour  in  gin 
(Holland  or  Old  Tom),  and  serve  with  a  spoon. 

219.  ®om  anfo  Jerrg. 

Break  the  yolks  of  six  eggs  in  the  bottom  of  a  large  bowl ;  beat 
it  long  enough  to  make  bubbles  appear  on  the  top;  stir  in  some 
fine  sugar  gradually,  until  the  mixture  becomes  hard  enough,  so 
that  you  may  take  out  a  spoonful  of  it  without  spilling  anything; 
beat  the  whites  of  the  eggs  into  the  form  of  frozen  snow  in  an- 
other bowl;  add  one-half  of  this  to  your  first  mixture;  mix  this 
together  with  two  ponies  of  maraschino  and  two  ponies  of  creme 
de  vanille,  take  a  tablespoonful  of  this  mixture  in  a  fancy  Tom- 
and-Jerry  cup;  add  a  small  drink  of  either  brandy,  whiskey,  rum, 
sherry  wine  or  port  wine;  mix  this  well;  fill  the  balance  with 
boiling  milk;  put  a  little  of  the  white  of  the  eggs  you  have  got 
left  on  the  top;  add  a  little  ground  cinnamon  and  your  drink  is 
ready. 

(To  keep  your  mixture  in  the  bowl  from  getting  hard,  put  a 
small  glass  of  ale  on  the  top.) 

220.  ®ip-®op  Sip. 

A  goblet  with  a  dash  of  creme  de  roses, 

i  dash  of  absinthe, 

l/s  of  sherry  wine, 

l/s  of  port  wine, 

l/2>  of  vino  vermouth, 

a  little  fine  ice. 
Mix  this  thoroughly,  strain  into  a  fancy  glass,  and  present. 

221.  £a  t)ie  |)ari0ienne. 

Mix  one  part  of  Burgundy  an<3  two  parts  of  champagne  in 
your  glass.  (This  drink  is  one  of  the  richest.) 

Also  porter  (Dublin  Stout)  may  be  mixed  the  same  way  with 
champagne  with  a  most  satisfactory  result. 


MIXED    DRINKS.  179 


222.  ®om  Collins 

The  juice  of  half  a  lemon  in  a  large  glass, 

a  barspoonful  of  sugar, 

a  drink  of  Tom  gin;  mix  this  well; 

2  lumps  of  ice, 

a  bottle  of  plain  soda. 
Mix  well  and  serve. 

223.  luncl)  of  I)iolet0. 

(FOR  TWO.) 

Put  an  egg  in  a  mixing-glass, 

a  spoonful  of  sugar, 

y<o  of  benedictine, 

Yd  of  maraschino, 

Yt>  of  anisette, 

l/{>  of  vino  vermouth, 

l/f>  of  creme  de  vanille, 

l/6  of  chartreuse, 

2  ponies  of  cream. 

Fill  your  glass  with  ice;  freeze  into  a  jelly,  and  strain  into 
long  glasses,  and  serve. 

224.  tUUltam'a  Summer  (fTooler. 

In  a  very  long  cut  glass  the  juice  of  two  limes, 
a  spoonful  of  powdered  sugar, 
a  good  dash  of  Seltzer;  dissolve  this  well; 
i  pony  of  Santa  Cruz  rum, 

1  glass  of  California  claret;  mix  this. 

Fill  your  glass  with  ice;  ornament  with  slices  of  orange  and 
pineapple,  and  ice-cream,  and  top  off  with  strawberries  or  other 
berries  in  season. 

225.  tUI)t0kea 

A  goblet  with  a  little  fine  ice, 

2  dashes  of  gum, 

i  drink  of  whiskey. 
Stir  this  well,  strain  and  serve. 


180  MIXED    DRINKS. 


brinks. 
226. 

A  handful  of  fresh  tansy  is  infused  in  a  bottle  of  gin,  this  be- 
ing the  best,  although  other  liquors  may  be  used,  too;  infuse 
for  twenty-four  hours  at  least.  One-third  of  a  drink  will  be 
sufficient  for  a  drink,  and  be  a  good  appetizer. 

227. 

About  a  dozen  fresh  stalks  of  calamus  are  infused  in  a  bot- 
tle of  gin  for  twenty-four  hours  and  served  like  the  former.  It 
is  excellent  for  cramps. 


Hatafia0. 


Introduction  to  Ctquors  cmb  Batafias. 

THE  manufacture  of  these  alcoholic  beverages  is 
done,  firstly,  by  distillation,  by  which  method  the  finest 
liquors  are  obtained ;  secondly,  by  extraction,  and 
thirdly,  by  simply  mixing  volatile  extracts  of  plants  to 
cognac  spirits,  etc.  They  all  contain  larger  or  smaller 
quantities  of  dissolved  sugar,  and  various  aromatic  or 
spicy  ingredients. 

Distillation  is  more  complicated  and  troublesome 
than  the  two  other  methods,  but  it  secures  products  of 
far  higher  fineness  and  value  ;  yet  the  requirement  of 
the  apparatus  necessary  for  manufacturing  them 
renders  the  application  too  difficult  in  a  household  ; 
furthermore,  a  profound  knowledge  of  chemistry,  great 
practice  and  dexterity  are  required  ;  therefore,  this 
manufacturing  is  better  left  to  large  establishments. 
The  best  and  most  exquisite  liquors  of  this  kind  are  im- 
ported from  Dantzic,  Breslau,  Berlin,  Stettin,  Ham- 
burg, Mannheim,  Vienna,  Trieste,  Amsterdam,  Italy, 
Bordeaux,  Paris,  and  the  West  Indies.  The  recipes  to 
manufacture  the  most  famous  among  them  are  mostly 
kept  secret ;  moreover,  the  foreign  ratafias  may  not 
easily  be  imitated  because  many  of  the  herbs  and  fruits 
required  for  the  purpose  are  not  growing  in  this 

country. 

183 


1  84  LIQUORS  AND  RATAFIAS. 

To  prepare  good  and  very  palatable  liquors  for  the 
family  use  we  put  down  a  series  of  recipes,  as  verified 
by  our  own  experience,  and  that  of  others.  But  we 
declare  here  candidly  and  freely,  that  it  is  absolutely 
impossible  to  obtain  by  extraction  the  same  liquors  as 
by  distillation.  The  liquors  won  by  infusing  fruits  or 
blossoms,  or  by  mixing  with  fruit-juices  are  called 
ratafias;  the  fine  French,  very  sweet,  and,  on  account 
of  this,  more  consistent  liquors  are  called  cremes  or 
huiles  (oils)  :  creme  de  vanille,  creme  de  Barbados, 
creme  de  cafe,  de  canelle,  de  chocolat,  huile  de  rose,  huile 
de  Venus,  de  Jupiter,  de  Cy  there,  des  demoiselles,  etc. 


228. 

A  strong  liquor  made  of  vermouth;  it  is  mainly  drunk  in 
France;  it  is  said  to  strengthen  the  stomach.  Swiss  absinthe  is 
the  most  renowned  one. 

Recipe  :  To  four  quarts  of  cognac  spirits  take  eight  ounces  of 
anise,  one  ounce  of  star  anise,  four  ounces  of  great  and  four 
ounces  of  small  fennel,  one  ounce  of  coriander,  one-fourth  ounce 
of  angelica  root,  one  ounce  of  angel  sweet  root,  half  an  ounce  of 
licorice,  half  an  ounce  of  calamus,  half  an  ounce  of  bitter 
almonds,  one  ounce  of  great  and  one  ounce  of  small  leaves  of 
vermouth,  one-fourth  ounce  of  peppermint  leaves,  half  an  ounce 
of  camilles,  one-fourth  ounce  of  juniper;  let  all  these  ingredients 
distill  from  three  to  four  weeks  on  a  warm  place,  or  in  the  sun- 
light; filter  and  fill  into  bottles. 

229.  2llmonb0'  <£00ntce. 

One  and  a  half  pounds  of  sweet  and  four  ounces  of  bitter 
almonds  are  poured  over  with  boiling  water  in  a  sieve;  skin  and 


LIQUORS   AND   RATAFIAS.  185 

dry  them;  grind  them  very  fine  by  adding  from  one  to  one  and 
a  half  pints  of  cold  water. 

Refine  three  pounds  of  sugar  to  what  is  called  sucre  a  la 
plume,  i.e.,  boil  the  sugar  in  water  until  the  sugar,  sticking  to 
the  wooden  spoon  can  be  blown  off  in  bubbles  of  the  size  of  a 
pea;  add  now  the  ground  almonds;  let  all  boil  up  once,  and 
cool  off  well  covered  ;  press  through  a  hair  sieve,  fill  into  small 
bottles,  cork  well,  and  keep  them  on  a  cool  place. 

230.  Slnanaa  (KorWal. 


Cut  one-fourth  of  an  unpeeled  pineapple  into  small  pieces; 
boil  one  quart  of  water  with  six  ounces  of  lump-sugar;  skin  care- 
fully; add  the  pineapple,  and  put  all  in  a  great  stone  jar  or  a  demi- 
john; pour  three  pints  of  old  Jamaica  rum  or  brandy  over  it; 
let  it  soak  a  fortnight  on  a  warm  place;  filter  and  fill  into 
bottles. 

231.  Angelica  CortrtaL 

Cut  one  ounce  of  fresh  or  dried  angelica  into  small  pieces,  put 
it  with  one-sixth  ounce  of  cloves,  one-sixth  ounce  of  cardamom, 
one-third  ounce  of  stick  cinnamon  in  a  demijohn;  pour  over  it 
three  pints  of  cognac;  let  it  stand  about  four  weeks  in  a  warm 
place:  sweeten  with  one  pound  of  lump-sugar  refined  and  clear- 
ed in  one  pint  of  boiling  water. 

232.  2lm0ette  Cortual. 

A  fine  French  cordial;  the  best  one  comes  from  Bordeaux;  it 
is  to  be  warmly  recommended  after  rich  dinners,  as  it  helps 
digestion. 

Take  six  quarts  of  cognac,  four  ounces  of  pulverized  star  anise, 
four  ounces  of  ordinary  anise,  the  peel  of  two  lemons,  one  ounce 
of  stick  cinnamon;  let  this  stand  four  weeks  in  the  sun,  or  in  a 
warm  place;  sweeten  with  two  and  a  half  pounds  of  lump-sugar, 
refined  and  cleared  in  three  quarts  of  boiling  water;  filter  and 
bottle. 


186  LIQUORS   AND   RATAFIAS. 


233.  Apricot  Corbtal. 

Twenty-five  apricots  are  cut  in  two;  mash  their  pits,  and  put 
all  in  a  stone  jar;  add  half  a  pound  of  sugar,  six  cloves,  and  half 
a  stick  of  cinnamon;  pour  one  quart  of  cognac  over  it,  cover  or 
cork  it  well ;  let  it  stand  about  three  weeks  in  a  warm  place, 
shake  it  once  in  a  while;  filter,  and  bottle. 

234.  Arrack. 

Arrack  is  a  strong,  alcoholic  beverage  of  light  yellow  color; 
it  is  prepared  in  the  East  and  West  Indies  from  the  juice  of  the 
areca  palm-tree,  from  the  sugary  juice  of  the  blossoms  of  the 
cocoa  palm-tree,  which  is  called  toddy,  from  sugar-molasses  or 
from  rice  with  palm-juice. 

The  arrack  of  Goa  and  Batavia  are  the  best  brands  and  of 
very  delicious  odor  and  taste.  The  manufacturing  is  mostly  done 
in  very  simple,  imperfect  apparatus,  chiefly  on  Java:  the  best 
brand  there  is  called  Kiji,  the  second,  Taupo,  the  last,  Sichow. 

235.  I3alm  Corbtal. 

Infuse  in  one  quart  of  fine  cognac  a  handful  of  balm-leaves 
for  twenty-four  hours  in  the  sunlight  or  upon  the  stove;  remove 
the  leaves,  add  one  pound  of  powdered  sugar,  expose  the  cordial 
two  days  to  the  sun,  until  the  sugar  is  all  dissolved;  filter,  and 
bottle. 

236.  Basle  Ktr0d)tDas0er. 

This  well-known,  famous  liquor  is  obtained  in  Switzerland, 
mainly  in  the  vicinity  of  Basle  and  in  the  Black  Forest  from  the 
black  and  very  sweet  berries  of  the  wood-cherries;  gather  them 
when  they  are  very  ripe  in  dry  weather;  free  them  from  their 
stalks,  and  mash  them  in  large  tubs  with  wooden  mashers;  mash 
also  a  part  of  the  pits ;  then  fill  the  entire  substance  into  casks, 
each  two-thirds  full,  and  cover  the  bunghole. 

The  fermentation  begins  soon,  and  lasts  nearly  three  weeks; 
after  fermentation  is  done,  bring  the  whole  into  a  distilling  ap- 


LIQUORS   AND   RATAFIAS.  187 


paratus;  continue  distilling  while  slowly  heating,  until  absolutely 
light,  colorless  kirschwasser  is  distilled  over  to  the  condenser. 
This  distillate  is  distilled  over  again,  and  filled  into  bottles. 

Many  trials  have  been  made  to  find  an  equivalent  for  this  ex- 
cellent cordial,  but  in  vain;  never  take  any  but  the  genuine  im- 
ported Basle  kirschwasser. 

237.  UUbtrra  Coririal. 

Infuse  any  quantity  of  red  bilberries  in  a  wide-necked,  large 
bottle  with  enough  cognac  to  cover  them;  cork  the  bottle, 
place  it  on  a  sunny  spot,  and  let  it  stand  until  the  berries  have 
lost  their  red  color.  Filter,  add  to  each  quart  of  liquor  one  pound 
of  refined  sugar-syrup,  and  bottle. 

It  is  a  favorite  drink  in  Sweden  and  Russia. 

238.  UeneMctme. 

The  active  part  of  the  genuine  Benedictine  cordial  is  com- 
posed nearly  exclusively  of  plants  growing  on  the  steep  precipices 
of  Normandy;  they  are  gathered  and  infused  at  the  time  when 
the  sap  rises,  and  the  blossoms  spring  forth.  These  herbs,  grow- 
ing near  the  sea,  are  saturated  with  bromine,  iodine,  and  chlo- 
ruret  of  sodium,  and  develop  and  keep  their  healing  power  in 
the  alcoholic  liquids;  only  best  cognac  is  used  for  infusion. 

230.  J3i0t)op  CorMal. 

Peel  twelve  bitter  oranges,  infuse  the  rind  with  one  quart  of 
old  Jamaica  rum  or  arrack  de  Batavia  in  a  well-covered  tureen 
for  twenty-four  hours;  strain  the  fluid,  and  fill  it  into  small  bot- 
tles, cork,  and  seal. 

Use  two  tablespoonfuls  of  this  essence  to  a  bottle  of  claret, 
and  sweeten  to  taste. 

240.  Bitter-Orange  CorMal. 

Put  the  rind  of  six  thinly  peeled  bitter  oranges  in  a  stone  pot, 
add  the  filtered  juice  of  the  fruit  and  two  quarts  of  best  brandy; 


1 88  LIQUORS   AND   RATAFIAS. 


let  it  soak  for  three  days,  well  covered;  clear  and  refine  one  and 
a  half  pounds  of  sugar,  add  it  to  the  liquor,  filter  and  bottle;  do 
not  use  it  before  six  months. 

241. 


Make  with  a  fine  needle  little  holes  in  the  skin  of  six  bitter 
oranges,  place  them  in  a  large  bottle;  pour  in  two  and  a  half 
quarts  of  brandy;  let  soak  for  four  weeks,  add  syrup  made  of  one 
and  a  half  pounds  of  sugar  and  one  pint  of  water;  filter  and 
bottle. 

242.  (!Ia0si0  Ciquenr. 

Put  one  pint  of  mashed  black  currants  in  a  big  bottle;  add 
half  a  pound  of  pulverized  sugar  and  one  quart  of  cognac;  cork 
the  bottle  well,  and  let  it  stand  for  six  weeks  in  the  sun;  shake 
daily;  then  strain  through  canton  flannel,  bottle,  and  let  the 
bottles  lie  for  a  while. 

243.  Cassia  llatafia. 

Put  in  a  stone  pot  one  quart  of  well-cleaned  black  currants; 
mash  them,  add  twenty  to  thirty  raspberries,  tied  up  with  some 
cloves  in  a  little  muslin  bag;  add  two  and  a  half  quarts  of  brandy; 
let  it  stand  for  eight  weeks;  filter;  mix  it  with  one  pound  of  sugar 
refined  to  syrup,  which  must  be  still  hot;  let  it  again  stand  for 
some  days,  then  filter,  and  bottle. 

244.  €I)artrm0e. 

The  preparation  of  this  famous  cordial  and  its  trade  is  mo- 
nopolized by  the  monks  of  the  monastery  Grande  Chartreuse,  in 
the  French  departement  Isere;  the  monastery  was  built  by  St. 
Bruno  in  the  year  1086. 

The  monks  keep  their  secret  very  carefully;  an  imitation  may 
be  obtained  io  the  following  way:  Take  one  pint  of  the  best 
brandy  or  kirschwasser,  eight  drops  of  vermouth  essence,  one 
drop  of  cinnamon  essence,  one  drop  of  rose  essence,  and  twelve 
ounces  of  sugar  that  was  refined  and  cleared  in  one  pint  of  water; 
strain  through  flannel,  cork,  seal,  and  let  it  lie  at  least  eight 
weeks. 


LIQUORS  AND  RATAFIAS.  189 


245.  <HI)ttT2  €orirtal  a  la  Jrancat0e. 


A  sufficient  quantity,  half  of  sweet  and  half  of  sour  cherries, 
is  cleaned  and  mashed;  press  the  juice  through  a  hair-sieve  so  as 
to  receive  two  quarts  of  juice,  which  is  to  be  poured  into  a  tureen; 
add  one  quart  of  currant-juice,  two  pounds  of  powdered  sugar, 
the  pits  washed  and  cracked;  stir  the  mixture  now  and  then  in 
order  to  dissolve  the  sugar;  after  this  add  four  quarts  of  brandy, 
let  soak  six  days  in  the  well-covered  tureen,  filter,  and  bottle. 

246.  2lnotl)tr. 

Put  a  quantity  of  very  ripe,  partly  mashed,  sour  cherries  in  a 
tureen;  add  one-sixth  of  their  weight  of  ripe,  likewise  partly 
mashed  raspberries,  and  a  handful  of  cracked  cherry-pits;  let  it 
stand  a  week,  then  filter  the  juice;  add  to  each  three  quarts  as 
much  cognac;  fill  the  liquor  into  a  large  glass  jar;  shake  often; 
expose  it  to  the  sun  for  four  weeks,  filter  again,  and  bottle. 

247.  (ffngltsl)  Ctyerrg  Branlrg. 

Twenty  pounds  of  wild  cherries  are  freed  of  their  pits;  the 
pits  are  pulverized,  and  with  the  cherries  infused  in  ten  quarts 
of  brandy  in  a  covered  stone  jar  for  six  weeks;  add  four  pounds 
of  refined  sugar,  filter,  and  bottle,  but  use  only  after  a  few 
months. 

248.  ftnotljer. 

Six  pounds  of  wild  cherries,  six  pounds  of  Armenian  cherries, 
and  two  pounds  of  raspberries  are  mashed  and  put  in  a  small 
cask;  add  three  pounds  of  sugar,  twelve  cloves,  half  an  ounce  of 
powdered  cinnamon,  one  grated  nutmeg,  a  handful  of  mint 
leaves,  and  seven  quarts  of  fine  brandy  or  gin;  bung  after  ten 
days,  and  bottle  the  brandy  after  two  months. 

249.  atlerr    liatafta. 


For  the  manufacture  of  a  good  and  palatable  cherry  ratafia 
without  a  distilling  apparatus,  we  add  a  couple  of  recipes: 

Fill  one  and  a  fourth  quarts  of  brandy,  one  pound  of  pulver^ 


IQO  LIQUORS   AND   RATAFIAS. 

ized  sugar,  one  pound  of  pulverized  sweet  and  one  pound  of  pul- 
verized sour  cherries,  half  a  pint  of  black  currants,  one-tenth 
ounce  of  cinnamon  into  a  large  bottle;  expose  for  three  days  to 
the  sunlight;  filter,  bottle,  and  use  after  a  few  weeks. 

250.  2lnotl)er. 

Eight  pounds  of  sour  cherries  are  freed  from  their  pits,  and 
all  are  put  in  a  stone  pot;  add  one  pound  of  raspberries,  half  a 
pound  of  currants,  one  and  a  half  ounces  of  pulverized  almonds, 
one-fourth  ounce  of  cloves,  one-half  ounce  of  powdered  cinna- 
mon, one-half  ounce  of  mace;  infuse  this  in  four  quarts  of  co- 
gnac in  a  covered  pot,  for  three  weeks,  on  a  place  that  is  equally 
warm;  shake  daily  once,  add  three  pounds  of  cleared  and  refined 
sugar;  filter  and  bottle. 

251.  Slnotljer. 

Mash  two  pounds  of  sour  cherries,  put  them  in  a  wide- 
necked  bottle,  add  one  quart  of  cognac,  cork  well,  and  let  it 
stand  for  four  weeks. 

252.  €l)ristopl)(et. 

Grate  three-fourths  of  an  ounce  of  cinnamon,  three-fourths 
ounce  of  cloves,  three-fourths  ounce  of  cardamom,  three-fourths 
ounce  of  cubebs;  put  this  with  one  pound  of  lump-sugar  in 
three  pints  of  claret;  cover  it  well,  and  let  it  slowly  boil;  after 
cooling  add  one  and  a  fourth  quarts  of  brandy;  strain  through 
canton  flannel,  bottle,  cork,  seal,  and  keep  in  a  dry  place. 

253.  Cinnamon  (JorbiaL 

Boil  one-fourth  pound  of  roughly  pulverized  Ceylon  cinna- 
mon in  one  quart  of  water,  half  an  hour;  add  one  and  a  half 
pounds  of  sugar,  and  refine  it  in  the  cinnamon  water;  after  get- 
ting cool  mix  with  one  and  a  half  quarts  of  brandy;  cork  well, 
let  stand  for  a  few  days  in  a  warm  place,  filter  and  bottle. 


LIQUORS   AND   RATAFIAS. 


254.  €kroe  Cortial 

Infuse  in  a  big  glass  jar  one-fourth  ounce  of  roughly  pulver- 
ized cloves,  half  an  ounce  of  likewise  prepared  coriander,  and  a 
handful  of  dried  cherries  in  a  quart  of  brandy,  five  weeks,  in  the 
sun  or  on  a  warm  place;  shake  daily.  Clear  and  refine  five 
ounces  of  sugar  in  half  a  pint  of  water;  skim  very  carefully,  let  it 
get  a  little  cool,  add  the  infusion  and  filter  through  blotting- 
paper  and  glass  funnel;  bottle  and  let  it  lie  for  a  few  weeks. 

255.  Coffee  Ciquntr. 

Roast  three  ounces  of  the  best  mocha;  grind  it;  prepare  a 
syrup  out  of  one  pound  of  sugar  and  half  a  pound  of  water;  put 
the  coffee  in  the  boiling  syrup,  and  let  it  boil  for  a  few  seconds; 
mix  all  with  one  quart  of  brandy,  cork  well,  and  let  it  stand  for 
a  month;  then  filter,  and  the  liquor  is  ready  for  use. 


256. 


All  liquors  obtained  by  distillation  of  the  grape-juice  are 
usually  called  cognac  in  France,  although  only  that  prepared  in 
the  city  of  Cognac,  in  the  arrondissement  of  the  departement 
Charente,  deserves  this  name;  this  is  the  best,  while  those  from 
Languedoc,  Armagnac,  Auris,  Rochelle,  and  Bordeaux,  are  all 
of  inferior  quality  and  less  aromatic;  but  even  in  the  genuine 
cognac  we  have  to  distinguish  between  many  different  brands, 
which  depend  upon  its  age,  and  the  results  of  the  wine  crop. 
In  France  it  also  has  the  names  "  Trois-six"  corresponding  to 
its  percentage  of  alcohol,  and  "  Eau  de  vie"  while  the  English 
call  it  "brandy."  Charente  and  Gironde  alone  produce  yearly 
more  than  one  million  hektoliters  (i  hektoliter=io5.67  liquid 
quarts).  The  fineness  of  this  liquor  increases  with  its  age,  and 
when  old  enough,  assumes  the  taste  of  an  exceedingly  fine, 
spirituous  wine.  There  are  many  imitations,  mostly  with  spirits 
of  90°  proof,  cognac  oil  and  coloring. 


192  LIQUORS   AND   RATAFIAS. 


257. 

This  famous  liquor  is  manufactured  best  in  Amsterdam  by 
infusing  curagao  peel  in  very  good  brandy  that  has  been  sweet- 
ened with  sugar  syrup.  The  curagao  fruit  is  a  species  of  the 
bitter  orange,  that  grows  mainly  in  Curagao,  one  of  the  Lesser 
Antilles,  north  of  Venezuela,  and  the  greatest  Dutch  colony  in 
the  West  Indies. 

258.  Currant  Hatafia. 

Fill  into  a  large  stone  pot  or  jar  four  quarts  of  good  brandy, 
two  quarts  of  currant-juice  —  you  obtain  this  juice  by  placing  the 
pot  with  the  currants  within  a  larger  vessel  partly  filled  with 
water,  which  is  heated  until  the  currants  in  the  smaller  pot 
burst  —  add  three  pounds  of  sugar,  a  stick  of  cinnamon,  some 
cloves;  let  it  stand  four  weeks;  stir  daily;  filter  through  flannel, 
and  bottle. 

259.  Currant 


The  juice  of  eight  quarts  of  currants  is  mixed  with  twenty 
quarts  of  boiling  water  in  which  eight  pounds  of  honey  are  dis- 
solved; add  one  ounce  of  cremor  tartari;  stir  well  for  a  quarter 
of  an  hour;  when  the  fermentation  is  over  and  the  liquid  is  clear, 
add  one  quart  of  brandy;  bottle  at  once,  fasten  the  corks  with 
wire,  and  place  the  bottles  in  the  cellar;  you  may  use  the  bever- 
age after  six  weeks. 

260.  (ffnglisl)  (Slier  Branirg. 

Squeeze  the  juice  of  a  large  quantity  of  elderberries  through 
a  cloth;  boil  up  with  sugar  and  some  cloves;  let  it  get  cool;  add 
to  each  twenty  quarts  of  juice  two  quarts  of  cognac,  and  keep 
it  in  the  cellar. 

261.  lUir  (gnglts!)  Hatafia. 

Four  pounds  of  ripe,  red  cherries,  two  pounds  of  blackberries, 
three  pounds  of  gooseberries,  three  pounds  of  raspberries,  three 
pounds  of  red  currants,  are  mashed  with  a  wooden  masher  in  a 


LIQUORS   AND   RATAFIAS.  193 

big  earthen  jug;  mash  in  another  pot  one-sixteenth  ounce  of 
cloves,  one-sixteenth  ounce  of  mace,  half  an  ounce  of  cinna- 
mon, one-third  ounce  of  coriander,  one-eighth  ounce  of  fennel, 
one-sixteenth  ounce  of  Jamaica  pepper,  the  pits  of  twelve  apri- 
cots, the  pits  of  twenty  sour  cherries,  and  six  bitter  almonds; 
mix  the  two  mashes  well ;  add  two  and  a  half  quarts  of  sugar 
syrup,  fill  all  into  a  large  jug,  close  with  a  skin,  and  place  it  a 
fortnight  near  the  stove.  Then  filter  the  juice  through  a  linen 
bag,  squeeze  the  remnants  well;  add  one  quart  of  best  brandy  to 
each  quart  of  juice;  place  the  mixture  again  fora  fortnight  near 
the  stove;  filter  and  bottle. 

262.  Jrencl)  liatafia  am  (JHuatre  Jhiit0. 

Mash  ten  pounds  of  sour  cherries,  eight  pounds  of  red  and 
two  pounds  of  black  currants,  and  ten  pounds  of  raspberries;  let 
them  stand  for  a  few  days  in  the  cellar;  squeeze  the  juice,  add 
the  same  quantity  of  cognac,  and  to  each  quart  of  the  mixture 
one-fourth  pound  of  refined  sugar;  mix  all  well;  let  the  ratafia 
stand  for  a  week  at  least;  filter  and  bottle. 

263.  flnotljer. 

Mix  one  quart  of  fresh  raspberry-juice,  one  quart  of  cherry- 
juice,  one  quart  each  of  the  juice  of  red  and  black  currants;  to 
each  quart  of  juice  add  three  quarts  of  cognac,  seven  ounces  of 
broken  lump-sugar,  three  cloves;  expose  the  mixture  in  a, large 
glass  bottle  to  the  sunlight  until  it  is  absolutely  clear;  filter  and 
bottle. 

264.  @m. 

A  very  strong  liquor  manufactured  in  Holland  (Holland  gin), 
and  England  (Old  Tom  gin),  which  is  distilled  from  juniperus 
berries,  and  is  used  mainly  by  sailors  as  a  warming  beverage, 
and  is  good  for  the  stomach,  and  against  scurvy.  In  Schie- 
dam, Delft  and  Rotterdam,  gin  is  manufactured  in  large  quanti- 
ties; in  Schiedam  there  are  more  than  300  distilleries. 
13 


194  LIQUORS   AND   RATAFIAS. 


265.  ©inger  Coriial. 

In  a  large,  wide-necked  bottle  place  one  and  a  half  ounces  of 
pulverized  ginger;  infuse  this  in  a  quart  of  cognac,  well  corked, 
for  from  two  to  three  days;  stir  now  and  then;  strain  through  a 
flannel,  and  add  a  syrup  of  one  pound  of  sugar  cleared  and 
refined  in  one  gill  of  water;  filter  again;  cork  well. 

The  English  often  add  to  the  pulverized  ginger  one  pound  of 
mashed  black  or  white  currants  that  secures  a  very  delicious 
taste. 

266.  fflnngerttte. 

One  pound  of  very  ripe  black  currants  are  cleaned  from  their 
stalks,  and  infused  with  one  quart  of  gin,  and  the  rind  of  a  thin- 
ly peeled  lemon  three  days  in  a  well-corked  bottle;  strain  the 
liquor  into  another  bottle;  add  half  an  ounce  of  pulverized  gin- 
ger, and  one  pound  of  granulated  sugar;  place  the  bottle  in  a 
sunny  spot;  shake  it  daily;  strain  the  liquor  once  more  into 
smaller  bottles,  cork  well,  and  let  them  lie  for  a  while  before 
using. 

267.  <8>«noble  llatafia. 

Mash  a  quantity  of  very  ripe  sour  cherries  with  a  wooden 
masher,  pits  included;  let  the  mash  soak  forty-eight  hours  in  a 
clean  wooden  tub,  then  squeeze  the  juice.  Refine  the  sugar, 
two  pounds  to  every  six  or  seven  quarts,  add  the  sugar  syrup  to 
the  juice,  one-third  ounce  of  cloves,  two-thirds  of  an  ounce  of 
broken  cinnamon,  two  handfuls  of  fresh  sour  cherry  leaves,  and 
six  quarts  of  cognac;  pour  everything  into  a  small  cask,  which, 
while  daily  shaken,  has  to  lie  four  to  six  weeks;  bottle  the  rata- 
fia after  filtering;  use  after  a  while. 

268.  Qtp  Ciqueur. 

Infuse  one  and  a  half  pounds  of  fresh,  well-cleaned  hips,  cut 
into  pieces,  in  one  quart  of  kirschwasser  a  fortnight  in  a  warm 
place;  refine  and  clear  six  ounces  of  sugar  in  half  a  pint  of  boil- 
ing water;  let  this  get  cool,  and  mix  it  with  the  liquor;  strain  it 
through  blotting-paper,  and  bottle  it. 


LIQUORS   AND   RATAFIAS.  195 


269. 

A  wide-necked  bottle  is  filled  with  ripe,  dried  cones  of  the 
hop;  shake  them  together  without  pressing,  infuse  it  with  sher- 
ry for  four  weeks;  strain  and  mix  it  with  a  thin  sugar  syrup 
of  six  ounces  of  sugar  with  half  a  pint  of  water;  strain  again, 
bottle  and  seal;  use  either  unmixed  or  with  water  as  a  tonic  for 
the  stomach. 

270.  Jvisl)  10qucbaugl). 

(SEE  WHISKEY.) 

This  famous  cordial,  which  the  French  call  Scubac,  is  prepar- 
ed in  various  ways. 

One  and  one-fifth  ounces  of  nutmeg,  as  much  of  cloves  and 
of  cinnamon,  two  and  one-third  ounces  of  anise,  as  much  of 
kiimmel  and  coriander  are  mashed;  put  this  with  four  ounces  of 
licorice  root,  twenty-three  quarts  of  rectified  alcohol,  and  four 
and  a  half  quarts  of  water  in  the  distilling  apparatus;  color  the 
condensated  liquor  with  saffron,  and  sweeten  with  sugar  syrup. 

271. 

Infuse  one  ounce  of  grated  nutmeg,  as  much  of  cinnamon, 
angelica,  rhubarb  and  cassia;  one-third  ounce  of  saffron,  as  much 
of  cardamom,  cloves  and  mace;  one-third  ounce  of  coriander,  as 
much  of  anise  and  kiimmel,  and  three  and  one-third  ounces  of 
licorice  root  in  twenty-three  quarts  of  brandy  a  fortnight;  filter 
the  liquor;  sweeten  with  sugar  syrup,  filter  again  and  bottle; 
use  after  a  few  months. 

272. 

In  smaller  quantities  this  liquor  is  prepared  by  Irish  house- 
wives as  follows : 

Infuse  one  pound  of  seedless  raisins,  half  an  ounce  of  grated 
nutmeg,  one-fourth  of  an  ounce  of  pulverized  cloves,  as  much  of 
cardamom,  the  peel  of  a  sour  orange  rubbed  off  on  sugar,  half  a 
pound  of  brown  rock-candy,  and  a  little  saffron  tincture  in  two 
quarts  of  brandy  a  fortnight;  stir  daily;  filter  and  bottle. 


LIQUORS   AND   RATAFIAS. 


273.  3m  Ciqueur. 

This  is  very  good,  green  bitters, which  is  obtained  in  Switzer- 
land out  of  the  Achillea  Moschata,  a  shrub  that  grows  on  the 
highest  Alps;  it  is  of  great  aromatic  odor  and  taste,  and  a  great 
article  for  export. 

274.  lumper  CorMal. 

Mash  slightly  half  a  pint  of  fresh  juniper  berries;  infuse  it  with 
four  quarts  of  cognac  a  fortnight  in  a  large  glass  bottle ;  expose 
it  to  the  sunlight;  filter;  mix  with  a  syrup  of  one  and  a  half 
pounds  of  sugar  in  three-fourths  of  a  quart  of  water;  cork  well; 
let  the  mixture  stand  for  a  few  days;  filter  and  bottle. 

275.  Kajotoskn. 

(SLOE    RATAFIA.) 

After  you  have  plucked,  at  the  end  of  September  a  sufficient 
quantity  of  very  ripe  sloes,  spread  them  on  a  sheet  of  paper,  lay 
them  one  day  in  the  sun,  then  take  the  pits  out,  wash  them  and 
dry  them  in  the  sun.  For  each  half  a  pint  of  pits  take  one 
quart  of  cognac;  break  the  pits,  and  put  shells  and  pits  in  the 
cognac;  let  it  stand  for  six  weeks;  shake  now  and  then.  Filter 
after  this  time,  and  fill  into  a  large,  flat  tureen,  then  boil  for 
each  quart  of  liquor  three  pounds  of  loaf-sugar  over  a  fast  fire 
to  a  brownish  syrup;  add  this  carefully,  while  stirring,  to  the 
liquor;  continue  stirring  until  both  liquids  are  well  mixed, 
bottle,  cork  and  seal. 

(The  longer  you  let  it  lie,  the  better  your  liquor  will  become.) 

276.  Kummel. 

Fill  three  quarts  of  cognac  or  kirschwasser,  six  ounces  of  bro- 
ken caraway,  and  two-fifths  of  an  ounce  of  star  am'se  into  a  glass 
bottle,  close  it  with  a  bladder,  and  place  it  in  a  pot  partly  filled 
with  cold  water;  now  heat  this,  and  let  boil  for  half  an  hour;  take 
the  pot  from  the  fire,  and  let  the  bottle  get  cool  in  the  water, 
then  sweeten  the  liquor  with  two  pounds  of  refined  sugar;  filter, 
bottle  and  cork  well. 


LIQUORS  AND   RATAFIAS.  197 


277.  ftnotljer. 

With  the  aid  of  oils  the  method  of  manufacturing  is  as 
follows: 

dissolve  30  drops  of  caraway  extract, 
2  drops  of  fennel  oil, 

i  drop  of  cinnamon  oil  in  one  ounce  of  spirits; 
mix  this  to  four  quarts  of  cognac  and  three  pounds  of  refined 
sugar;  filter  and  bottle. 

278.  Cnnon  liatafia. 

Infuse  the  thinly  peeled  rind  of  four  or  five  lemons  with  two 
quarts  of  cognac  or  kirschwasser  in  a  corked  bottle,  for  twelve 
days,  in  a  moderately  warm  place;  boil  one  and  a  half  pounds 
of  lump-sugar  in  two  quarts  of  water  until  the  sugar  drops  from 
the  wooden  spoon  in  large  flakes;  add  the  spirit,  let  it  simmer 
over  a  slow  fire  for  a  few  minutes,  strain  through  flannel,  and 
bottle  after  cooling. 

279.  (ffnglisl)  Cemon  Eatafta. 

Four  quarts  of  cognac  are  filled  into  a  stone  jar  with  one  and 
a  half  pounds  of  pulverized  sugar,  the  juice  and  the  rind  of  six- 
teen lemons,  and  two  quarts  of  boiling  milk;  stir  thoroughly; 
cover  the  pot  and  let  it  stand  for  ten  days;  stir  the  fluid  daily; 
then  strain  it  through  flannel,  and  bottle. 

280.  HTagenbittn-0. 

Three  ounces  of  bitter-orange  peel,  three-fourths  of  an  ounce 
of  star  anise,  one-fourth  of  an  ounce  of  ordinary  anise,  half  an 
ounce  of  gentian,  half  an  ounce  of  alant  root,  one-fourth  ounce 
of  Erythr&a  Centaurium,  and  one-fourth  ounce  of  cremor  tar- 
tari;  infuse  these  ingredients  in  four  quarts  of  cognac  two  to 
three  weeks;  filter,  sweeten  with  two  pounds  of  refined  sugar 
and  bottle. 


198  LIQUORS   AND   RATAFIAS. 


281. 

Three  ounces  of  orange-peel,  one-fourth  ounce  of  vermouth, 
one-fourth  ounce  of  Erythrcea  Centa^<r^ltm,  one-eighth  ounce  of 
angelica  root,  one-fourth  ounce  of  violet  roots,  one-fourth  ounce 
of  Carduus  Benedictus,  one-eighth  ounce  of  stick  cinnamon,  one- 
eighth  ounce  of  grated  nutmeg;  infuse  these  ingredients  in  two 
quarts  of  cognac  from  two  to  three  weeks;  sweeten  with  one 
pound  of  refined  sugar,  and  bottle. 

282.  filara0d)in0. 

One  of  the  finest  liquors  which  is  prepared  in  Italy  and  Dal- 
matia  from  the  berry  of  the  mahaleb  cherry,  equally  excellent  for 
its  odor  and  taste;  this  fruit  is  black,  berry-like,  flat  above  and 
oval  below;  it  tastes  bitter,  but  contains  a  pit  of  great  fragrance. 
When  these  fruits  are  perfectly  ripe,  they  are  gathered,  and 
mashed  together  with  the  pits;  best  white  honey  of  their  own 
weight  is  added;  the  fluid  undergoes  first  a  fermentation,  and  is 
then  subject  to  distillation.  This  first  distillate  has  to  lie  for  a 
year;  then  it  is  distilled  twice  more,  and  is  now  a  very  delicious 
liquor,  which,  however,  is  but  the  basis  of  the  real  maraschino 
di  Zara.  Take,  now,  sugar  one-third  of  the  liquor's  weight,  dis- 
solve it  in  one-third  of  its  weight  of  water;  refine  this  sugar 
syrup  by  the  white  of  one  egg  or  more;  boil  it  to  the  consistency 
of  a  thick  syrup,  filter  through  a  flannel  bag,  and  mix  this  with 
the  liquor;  bottle,  let  the  bottles  lie  for  a  year,  and  they  are 
filled  then  into  the  well-known  straw-covered  bottles  that  are 
exported  from  Trieste,  Austria.  » 

There  is  a  number  of  recipes  to  imitate  this  cordial,  but  we 
must  abstain  from  publishing  them,  as  being  too  difficult  to 
prepare. 

283.  filial  Ciqueur. 

Infuse  two  handfuls  of  fresh  mint  leaves  in  two  quarts  of  the 
best  brandy,  three  or  four  weeks,  in  a  well-corked  bottle,  in  the 
sun  or  in  a  warm  place ;  add  a  cold  syrup  of  three-fourths  to 
one  pound  of  sugar;  filter  and  bottle. 


LIQUORS  AND   RATAFIAS.  199 


284. 


A  kind  of  a  light  fruit  liquor;  it  is  made  mostly  of  berries  and 
cherries,  but  also  of  plums  and  apples,  and  is  very  highly  estim- 
ated in  Russia,  and  prepared  there  in  almost  all  houses,  especially 
in  the  country.  The  best  nalifkas  are  won  of  the  Rubus  Chama- 
morus,  which  grows  only  in  Russia,  Norway,  Sweden,  East 
Prussia,  and  the  northern  part  of  England,  of  the  black  and  red 
currants,  of  the  berries  of  the  mountain  ash,  and  of  cherries. 
All  these  fruits  must  be  very  ripe;  those  of  the  mountain  must 
not  be  gathered  before  the  first  frost. 

Fill  a  big  glass  jar  two-thirds  full  with  berries,  and  pour  over 
it  cognac  to  fill  the  jar;  close  the  jar  with  a  piece  of  muslin; 
expose  it  from  two  to  three  months  to  the  direct  action  of  the 
sunlight,  and  shake  every  second  or  third  day.  Then  filter  the 
nalifka  through  a  funnel  covered  with  linen  and  absorbent  cot- 
ton, until  it  flows  off  perfectly  clear;  fill  into  ordinary  wine 
bottles.  Add  to  each  three  or  four  bottles  of  nalifka  one  bottle 
of  water,  and  to  each  bottle  of  the  thinned  liquor  four  ounces  of 
sugar  that  has  been  refined  in  boiling  water  to  a  consistent 
syrup.  Add  to  this  syrup  the  whole  quantity  of  nalifka,  heat 
the  fluid,  while  constantly  stirring,  nearly  to  the  boiling-point; 
take  it  from  the  fire,  and  pour  it  into  an  earthen  or  china  pot. 
After  cooling,  bottle,  cork  and  seal;  you  may  either  use  it  right 
away,  or  keep  it. 


285.  Jfonparnl  Ciquntr. 

Peel  a  perfectly  ripe  pineapple,  cut  it  into  slices  and  mash 
them;  add  twenty  of  the  best  white  plums,  cut  in  two,  and  with- 
out the  pits — and  one  dozen  of  very  aromatic  pears.  To  each 
four  pounds  of  fruit  take  six  pounds  of  loaf-sugar,  and  one  and 
a  half  quarts  of  water;  boil  all  this  for  three-quarters  of  an  hour 
in  an  enameled  pot;  pour  it  into  a  tureen,  add  three  quarts  of 
fine  cognac,  cover  it  air-tight,  let  it  stand  for  six  weeks,  filter 
through  a  jelly-bag,  and  bottle. 


200  LIQUORS   AND   RATAFIAS. 


286.  2Ccmcau. 

A  very  fine  cordial;  the  genuine  article  comes  from  Marti- 
nique only,  and  is  very  rare  and  expensive;  only  small  quanti- 
ties of  it  must  be  taken,  as  it  is  not  harmless  at  all  in  spite  of  its 
unique  taste.  It  is  prepared  from  the  pits  of  a  fruit  in  the  West 
Indies,  and  these  pits  contain  a  strong  dose  of  hydrocyanic 
acid. 

The  French  prepare  a  number  of  very  good  imitations  of  the 
genuine  noyeau.  For  those  that  are  in  possession  of  a  distilling 
apparatus  we  add  a  very  good  French  recipe  : 
.  Half  a  pound  of  cut  apricot-pits  are  infused  in  six  quarts  of 
rectified  alcohol,  and  one  quart  of  water,  for  a  week;  distil  the 
alcohol,  mix  it  with  one  pint  of  orange-flower  water,  and  three 
pounds  of  sugar  that  is  cleared  and  refined  in  three  quarts  of 
water,  filter  and  fill  into  bottles;  use  it  after  a  few  months. 

287.  <£ngli01)  ©range  Sranto. 

Two  pounds  of  lump-sugar,  ten  whole  oranges,  and  one  stick 
of  cinnamon  are  put  in  five  quarts  of  the  best  brandy;  let  it  stand 
in  a  well-covered  stone  jar  from  five  to  six  weeks,  and  stir  it 
daily  with  a  wooden  spoon;  filter  and  fill  into  bottles. 

288.  ©rangc-Jloroer  Katafia. 

Three  and  a  half  ounces  of  fresh  orange-flowers  are  infused 
in  two  quarts  of  the  best  brandy  in  a  sunny  place  four  days; 
filter;  add  a  syrup  of  one  and  a  half  pounds  of  sugar  in  one 
quart  of  water;  filter  again  and  bottle. 

289,  ©range  Ciquor. 

Peel  six  oranges  thinly  with  a  sharp  knife,  put  the  peel  in 
two  quarts  of  cognac;  press  the  juice  of  the  oranges  on  two  and 
a  half  pounds  of  lump-sugar,  which  is  to  be  added  to  the  liquor 
right  away  after  melting;  let  it  stand  five  to  six  weeks,  daily 
stirring  with  a  wooden  spoon;  filter  and  fill  into  bottles, 


LIQUORS   AND   RATAFIAS.  2OI 


290.  JJarfait  3lm<ror. 

A  very  fine  cordial  which  may  be  made  in  different  ways. 

If  you  have  a  distilling  apparatus,  distil  three  quarts  of  alcohol 
with  the  rhul  of  four  thinly  peeled  lemons,  one-fifteenth  ounce 
of  lemon  oil,  one-thirtieth  ounce  of  bergamotoil;  stop  when  the 
distillate  shows  60°  to  70°  Tralles;  distil  anew  with  one  quart 
of  milk,  dye  the  entire  distillate  with  cochineal  tinctures  lightly 
red,  and  add  two  quarts  of  sugar  syrup. 

BY   INFUSION. 

Ten  drops  of  clove  essence,  five  drops  of  nutmeg  essence,  and 
a  few  drops  of  lemon  essence  are  mixed  with  two  quarts  of  al- 
cohol of  83°;  color  with  cochineal  tincture  slightly  red,  and  add  a 
syrup  out  of  four  pounds  of  sugar  in  one  quart  of  water.  Let  the 
mixture  stand  four  weeks;  stir  or  shake  daily,  then  filter  and 
bottle. 

291. 

Mash  three  fine  peeled  celery  roots  with  the  green  sprigs  on 
them;  add  four  and  a  half  quarts  of  brandy;  distil  this  mixture 
with  a  spoonful  of  salt  in  a  retort.  The  obtained  product  is  mixed 
with  three-fourths  of  a  pound  of  roasted  and  pulverized  cocoa 
beans,  one-fourth  of  an  ounce  of  cut  vanilla,  and  three  pounds 
of  refined  sugar;  let  it  stand  for  a  week;  color  with  a  cochineal 
tincture  slightly  red,  and  filter. 


292. 


This  fine  cordial  must  be  taken  only  in  small  doses,  as  it  con- 
tains hydrocyanic  acid,  Peel  half  a  pound  of  peach-pits,  and 
half  a  pound  of  apricot-pits,  mash  them,  and  infuse  the  mash 
with  one-eighth  of  an  ounce  of  fine  cinnamon  in  four  quarts  of 
cognac;  infuse  in  a  large  bottle  a  week  in  the  sun;  filter;  purify 
two  pounds  of  loaf-sugar  in  one  pint  of  water,  strain,  and  let  it 
get  cool;  mix  this  syrup  with  the  liquor,  and  fill  into  bottles, 


202  LIQUORS   AND    RATAFIAS. 


293. 

Put  one  and  a  fourth  pounds  of  fresh  peach-kernels  in  luke- 
warm water,  skin  and  mash  them;  infuse  the  mash  with  one- 
eighth  of  an  ounce  of  broken  cinnamon  and  four  quarts  of  best 
brandy  in  a  jug  for  four  weeks;  cover  the  jug  with  a  skin;  after 
this  make  a  syrup  of  two  pounds  of  sugar  and  one  pint  of  water, 
and  filter  the  whole  mixture  through  a  jelly-bag;  bottle. 


294.  (Ehrince  Ciquor. 

A  number  of  very  ripe,  fine  quinces  are  peeled,  grated,  and 
left  over  night  in  the  cellar;  the  following  day  squeeze  the  juice; 
take  to  each  four  and  a  half  quarts  of  quince-juice  two  quarts  of 
cognac,  one  pound  of  sugar,  one  ounce  of  stick  cinnamon,  two- 
fifths  of  an  ounce  of  cloves,  and  two  ounces  of  pulverized  bitter 
almonds;  let  all  this  stand  in  a  well-corked  bottle  a  fortnight; 
shake  daily  and  filter. 

295. 


Grate  the  quinces,  let  them  stand  twenty-four  hours;  squeeze 
the  juice;  refine  one  pound  of  sugar  in  three  pints  of  water,  add 
the  syrup,  and  let  all  boil  for  a  quarter  of  an  hour;  let  it  get 
cool;  add  the  same  quantity  of  brandy  or  kirschwasser,  pour  all 
into  a  large  glass  bottle,  add  one  ounce  of  bitter  almonds,  and 
one  and  one-third  ounces  of  coriander;  let  soak  a  fortnight; 
shake  daily,  filter  and  bottle. 


296.  <£nglt0t)  ®uincc  Ctquor. 

After  you  have  cleaned  a  few  ripe  quinces  with  a  towel,  cut 
them  in  two,  cut  out  the  seeds,  and  grate  the  fruit  on  a  grater, 
place  the  mash  lightly  strewed  with  sugar  in  a  large  dish  twenty- 
four  hours  in  a  cool  place;  squeeze  the  juice,  filter  until  it  is  per- 
fectly clear;  add  to  each  pint  of  juice  half  a  pound  of  sugar,  and 
one  pint  of  brandy  or  whiskey;  let  the  liquor  stand  a  fortnight; 
shake  daily  and  bottle. 


LIQUORS   AND    RATAFIAS.  2O3 


297.  Jvcncl)  (Staincc  tlatafia. 

Very  ripe,  well-cleaned  quinces  are  grated  on  a  grater;  let  the 
mash  stand  three  days  in  a  well-covered  earthen  dish  in  the  cel- 
lar, and  squeeze  the  juice  out.  Add  to  the  filtered  juice  an 
equal  quantity  of  brandy,  seven  ounces  of  sugar  to  each  quart  of 
the  mixture,  a  stick  of  cinnamon,  and  a  few  cloves;  let  soak 
two  months,  filter,  fill  into  bottles  and  let  them  lie  as  long  as 
possible,  as  the  aroma  is  thus  highly  improved. 


298.  ftaopberrjj  Batafia. 

In  a  large  glass  bottle  infuse  one  quart  of  fresh  and  very  ripe 
raspberries  with  two  quarts  of  cognac;  close  the  bottle  well,  and 
let  it  stand  in  the  sun  four  weeks;  then  refine  two  pounds  of 
sugar  in  one  quart  of  boiling  water  to  a  thin  syrup;  add  the 
syrup  to  the  liquor;  strain  through  flannel,  and  bottle. 


299.  Jrciul)  Jia0pbmrg  Hatafia. 

Put  in  a  tureen  four  quarts  of  cognac,  two  quarts  of  raspberry- 
juice,  two  pounds  of  loaf-sugar,  a  few  sticks  of  cinnamon,  and 
four  or  five  cloves;  stir  it  well;  cover  and  let  it  stand  four  weeks 
in  a  warm  place;  strain  and  bottle. 

300.  »o0e  Hatafia. 

One-fourth  of  a  pound  of  fresh  aromatic  roses  (leaves  only) 
are  shaken  in  a  vessel  with  one  pint  of  lukewarm  water;  cover 
well,  and  place  aside  for  two  days,  then  filter  the  water,  and 
press  the  roses  gently;  mix  the  rose-water  with  the  same  quan- 
tity of  kirschwasser;  add  to  each  quart  of  the  mixture  half  a 
pound  of  refined  sugar,  a  few  coriander-kernels,  and  a  little  fine 
cinnamon;  let  the  whole  soak  in  the  sun  a  fortnight,  add  some 
cochineal  tincture  for  coloring,  filter  and  bottle. 


204  LIQUORS   AND   RATAFIAS. 


301.  Rosoglto. 

It  is  the  name  of  several  fine  cordials,  imported  from  Italy; 
they  are  prepared  of  orange-flowers,  or  other  flowers  and  fruits, 
spices,  etc.,  and  exported  in  straw  bottles  from  Turin,  Naples, 
Venice,  Bologna,  Udine  and  Trieste. 

An  imitation  of  such  a  rosoglio  is  made  as  follows:  clear  and 
refine  four  pounds  of  sugar  in  one  and  a  fourth  quarts  of  water; 
mix  two  quarts  of  best  alcohol  of  83°,  eight  drops  of  rose  es- 
sence, two  drops  of  cinnamon  essence,  two  drops  of  lemon  es- 
sence, two  drops  of  Portugal  essence,  a  few  drops  of  cochineal 
tincture  to  color,  with  the  sugar  syrup;  let  it  stand  four  weeks  in 
a  large  bottle;  filter  and  fill  into  smaller  bottles. 


302.  Inm. 

Genuine  rum  is  a  very  fine  liquor;  it  is  manufactured  in  the 
West  Indies  out  of  the  juice  of  the  sugar  cane,  and  the  relics  of 
the  sugar  production,  as  molasses  and  syrup:  it  is  used  all  over 
the  world  for  punches,  grogs,  teas,  etc.  The  best  rum  is  that  of 
Jamaica,  but  the  brands  of  St.  Croix,  British  Guiana,  Barbadoes, 
Antigua,  and  others,  although  they  are  inferior  to  the  Jamaica 
rum,  are  very  palatable.  The  quality  of  rum  is  best  known 
from  its  aroma,  its  pleasing  taste,  and  its  alcohol  which  must 
amount  to  58°  to  66°  Tralles;  the  best  and  simplest  proof  is, 
when  rum  is  diluted  in  hot  water  or  tea;  then  the  fineness  of 
the  aroma  is  developed,  or  by  rubbing  a  few  drops  between  the 
hands. 

303.  Hum  Ciquor. 

Peel  the  rind  of  two  or  three  bitter  oranges  very  thin; 
let  soak  for  two  days  in  one  pint  of  cold  water,  filter,  and  refine 
two  pounds  of  sugar  in  it;  add  one  pint  of  cleared  juice  of  the 
oranges,  and  one  and  a  half  quarts  of  old  Jamaica  rum;  filter 
the  liquor,  bottle,  and  keep  it  for  future  use. 


LIQUORS   AND    RATAFIAS.  205 


304.  Saffron  Ctquor. 

In  a  big,  well-corked  jug  half  an  ounce  of  best  saffron,  one- 
fourth  of  a  pound  of  pulverized  sugar,  half  an  ounce  of  broken 
cinnamon,  half  an  ounce  of  cloves,  half  an  ounce  of  Jamaica 
pepper,  half  an  ounce  of  nutmeg  (cloves,  pepper,  and  nutmeg 
roughly  pulverized),  one  ounce  of  sweet  almonds,  one-fourth  of 
an  ounce  of  bitter  ones  (both  skinned  and  mashed  with  a  little 
alcohol),  one  ounce  of  caraway,  are  infused  in  three-fourths  of  a 
quart  of  water  and  as  much  of  the  best  brandy,  for  a  fortnight; 
strain  until  perfectly  clear,  bottle,  cork  and  seal;  let  them  lie  in 
the  cellar — the  longer,  the  better. 

305.  Stomacl)  <£00ence. 

One  and  a  half  pounds  of  cortex  Chinee,  six  ounces  of  curagao 
peel,  one  ounce  of  flores  Cassice  are  infused  in  four  quarts  of 
cognac  from  two  to  three  weeks;  filter  the  fluid,  sweeten  with 
two  pounds  of  refined  sugar,  and  bottle.  (The  sweetening  may 
be  omitted.) 

306.  Stratuberrg  Ctquor. 

Fill  into  a  large  glass  jar  one  pound  of  fresh  strawberries, 
half  a  pound  of  white  rock-candy  (pulverized),  and  one  and  a 
half  quarts  of  cognac;  cork  and  seal  well;  let  it  stand  in  the  sun 
for  five  weeks;  shake  daily,  then  strain  the  liquor  through  blot- 
ting-paper, and  bottle. 

307.  Srueet  Calamus  Ctquor. 

Infuse  four  ounces  of  dried,  thinly  cut  sweet  calamus,  and  a 
little  over  an  ounce  of  cut  angelica  in  two  and  one-half  quarts 
of  cognac,  in  a  well-corked,  large  bottle,  for  four  weeks,  in  a 
rather  warm  place;  clear  and  refine  two  pounds  of  lump-sugar 
"in  one  and  a  half  quarts  of  water;  mix  it  with  the  liquor,  filter, 
and  bottle. 


206  LIQUORS   AND   RATAFIAS. 


308.  Manilla  Ctquor. 

Infuse  two  and  a  half  sticks  of  vanilla  in  four  quarts  of  brandy 
a  fortnight;  refine  two  pounds  of  sugar  in  four  quarts  of  water 
to  syrup,  add  the  liquor;  mix  well  over  a  slow  fire,  filter,  and 
bottle. 

309. 


Cut  four  sticks  of  vanilla  into  very  small  pieces,  put  them  in 
a  bottle  with  three  quarts  of  best  brandy;  let  infuse  a  fortnight, 
shake  daily,  add  two  pounds  of  refined  sugar,  let  the  liquor  stand 
a  few  days,  color  slightly  red  with  cochineal-tincture,  and  bottle. 

310. 

An  Italian  cordial.  One-fourth  of  an  ounce  of  angelica  seeds, 
three-fourths  of  an  ounce  of  coriander,  one-fourth  of  an  ounce  of 
fennel,  one-fourth  of  an  ounce  of  anise,  the  juice  and  the  thin 
peel  of  two  lemons,  and  one  pound  of  sugar  are  infused  in  two 
quarts  of  brandy  five  or  six  days,  in  a  warm  place;  filter  and 
bottle. 

311.  tUalmtt  Ciquor. 

One  pound  of  green  walnuts  gathered  at  the  end  of  June  or 
beginning  of  July,  is  cut  in  small  pieces,  and  in  a  jug  or  a  glass 
jar  infused  in  two  and  a  half  quarts  of  fine  brandy  with  one- 
eighth  ounce  of  pulverized  cinnamon,  and  as  much  of  cloves, 
from  six  to  eight  weeks;  cork  well,  and  shake  daily.  After  this 
time  filter  the  infusion,  add  syrup  of  one  pound  of  sugar  and 
one  quart  of  water:  filter  again  and  bottle. 

312. 

Infuse  one  pound  of  cut  green  walnuts  in  two  quarts  of  fine 
cognac,  in  the  sun,  a  fortnight;  filter  into  another  bottle,  add 
half  an  ounce  of  cinnamon,  and  one-fourth  of  an  ounce  of 
roughly  pulverized  cloves;  let  it  stand  another  week  in  the  sun; 
add  a  syrup  of  three-fourths  of  a  pound  of  sugar  and  one 
pint  of  water;  mix  well,  filter,  and  bottle;  after  half  a  year  it  is 
ready  for  use. 


LIQUORS   AND   RATAFIAS.  2O/ 


313.  tlllisb     Corbtol. 


A  liquor  which  is  made  in  English  families,  when  the  white 
currants  are  getting  perfectly  ripe. 

Infuse  the  rind  of  a  thinly  peeled  lemon,  half  a  pint  of  white 
currants  (a  little  mashed),  and  a  small  piece  of  ginger  in  a  quart 
of  whiskey,  twenty-four  hours,  in  a  warm  place;  filter,  sweeten 
with  half  a  pound  of  refined  sugar,  filter  again,  and  bottle. 


314.      Ufc-fitrr    femue. 


A  quantity  of  very  ripe,  wild  cherries  are  pressed  through  an 
earthen  sieve  with  a  wooden  spoon,  so  that  only  the  pits  remain; 
pulverize  them  with  a  few  bitter  almonds;  mix  them  with  the 
cherry  mash,  and  let  the  mixture  stand  two  days  in  a  cool  place. 
After  this  time  squeeze  the  juice  thoroughly,  let  it  stand  for  an- 
other day,  strain  carefully  through  flannel,  boil  it  for  a  few 
seconds  with  lump-sugar — one  pound  to  one  quart  of  juice — filter 
again,  and  after  cooling,  bottle  well  and  seal,  and  keep  the  bot- 
tles in  a  cool  place. 

A  few  spoonfuls  of  this  extract  flavor  a  bottle  of  claret  or  a 
bowl  exceedingly  well. 

315.  tUI)i0kes. 

It  derives  its  name  from  the  obsolete  Irish  word  "  Usquebah  " 
or  "  Usquebaugh  "  (water  of  life).  Another  whiskey  in  Scotland 
is  called  "Mountain  Dew."  It  is  made  from  barley,  but  often 
other  grains  are  substituted  for  it. 

316.  Mead]  anb  3toj)U  Branbu0. 


They  are  domestic  products  from  the  juice  of  the  correspond- 
ing fruits,  and  chiefly  made  in  Maryland  and  New  Jersey.  As 
they  are  sold  at  high  prices  much  adulteration  is  going  on  in 
them. 


ftondjea. 


317.  2UmriroL 

Boil  one  bottle  of  claret  with  one-half  pound  of  sugar,  a  stick 
of  cinnamon,  and  a  piece  of  vanilla  for  a  quarter  of  an  hour;  add 
the  yolks  of  six  eggs  that  have  first  been  beaten  in  a  tumbler  of 
cold  wine;  beat  the  drink  into  foam  over  the  fire,  and  serve  it  in 
cups. 

318.  aie  /lip. 

This  is  a  kind  of  warm  beer  which  is  very  fashionable  in  Eng- 
land during  the  winter,  and  it  is  taken  by  sportsmen  early  in  the 
morning  before  starting  for  the  hunt.  The  recipe  follows:  one 
and  a  half  quarts  of  ale,  <a  spoonful  of  sugar,  a  piece  of  mace,  half 
a  dozen  of  cloves,  and  a  small  piece  of  butter,  and  let  it  boil; 
then  beat  the  white  of  one  egg  with  the  yolks  of  two  or  three 
eggs  in  a  spoonful  of  cold  ale,  add  it  to  the  boiling  ale,  and  pour 
the  whole  swiftly  from  one  vessel  into  another  for  a  few  minutes, 
then  serve. 

319.  ale 


Take  one  quart  of  Burton  ale,  one  glass  of  Niersteiner,  a 
wineglassful  of  brandy,  a  wineglassful  of  capillaire  syrup,  the 
juice  of  a  lemon,  a  piece  of  lemon-peel;  grate  a  little  nutmeg, 
add  a  piece  of  toast;  mix  everything  well;  let  it  stand  cold  for 
from  two  to  three  hours;  strain,  and  serve. 

320.  ftlltaittt  ire 

Take  the  yolks  of  eight  eggs,  stir  with  one  pound  of  pulver- 
ized sugar  and  the  juice  of  two  oranges;  heat  two  bottles  of  claret 
with  a  stick  of  vanilla  to  the  boiling-point;  add  the  wine  under 
continuous  beating  to  the  eggs  and  sugar,  and  pour  the  foamy 
drink  into  champagne  glasses. 


212  PUNCHES. 


321. 

Boil  one  bottle  of  Burgundy  with  one  pound  of  lump-sugar, 
half  a  stick  of  cinnamon,  a  little  bit  of  mace  and  coriander,  and 
two  bay-leaves;  light  with  a  burning  paper,  and  let  it  burn  until 
it  goes  out  by  itself;  then  fill  it  into  glasses,  and  drink  it  warm. 

322.  American  |Jtmd). 

Rub  the  peel  of  six  lemons  on  one  pound  of  sugar;  squeeze 
the  juice  of  the  lemons  and  that  of  six  oranges  on  it;  remove 
the  seeds  carefully;  add  four  pounds  of  loaf-sugar,  and  five  cloves 
and  two  leaves  of  mace  tied  up  in  a  piece  of  linen,  likewise  two 
quarts  of  water;  refine  the  sugar  to  syrup;  skim  well,  fill  into  bot- 
tles, and  keep  for  the  punch.  Now  mix  three-fourths  of  a  quart 
of  green  tea,  one  pint  of  cognac,  one  quart  of  old  Jamaica  rum, 
one  bottle  of  champagne,  and  a  cup  of  chartreuse  well  sweetened 
to  taste  with  the  syrup,  pour  it  into  a  punch-bowl,  add  a  big 
lump  of  ice,  three  oranges  cut  in  slices,  and  three  lemons  with- 
out the  seeds;  let  the  beverage  stand  for  two  hours,  stir  repeat- 
edly, and  serve. 

323.  2lnana0  |3uncl). 

Dissolve  two  and  one-half  pounds  of  lump-sugar  in  three 
quarts  of  boiling  water,  add  three  bottles  of  Rhine  wine,  one  bot- 
tle of  old  Jamaica  rum,  and  two  bottles  of  champagne;  let  it 
stand  on  a  warm  stove  for  an  hour,  and  add  finally  the  juice  of 
a  mashed  ananas  (pineapple).  Keep  the  vessel  well  covered  or 
the  aroma  will  escape. 

324.  Ananas  JJtmcl)  d  T^lmmque. 

(FOR  TEN   PERSONS.) 

Peel  and  cut  four  pineapples  of  medium  size,  put  the  slices 
with  one  pound  of  pulverized  sugar  in  a  bowl,  and  let  it  stand 
well  covered  on  a  cool  place,  until  the  sugar  has  gone  entirely 
into  the  slices;  add  one  pint  of  old  Jamaica  rum,  one  pint  of 
best  brandy,  one  gill  of  curagao,  and  the  juice  of  four  lemons; 
place  a  big  piece  of  ice  in  the  middle  of  the  bowl;  add  four  bot- 
tles of  champagne,  and  serve  in  champagne  glasses. 


PUNCHES.  213 


325.  2trroxk  Jo  am. 

Mix  one  quart  of  sour  cream  with  half  a  pint  of  arrack,  and 
four  ounces  of  lump-sugar;  beat  it  to  foam,  and  serve  it  in  glasses. 

326.  Arrack  JJund). 

Rub  the  peel  of  three  or  four  lemons  on  twelve  ounces  of  loaf- 
sugar,  break  the  sugar,  and  dissolve  it  in  one  quart  of  strong, 
boiling  tea;  add  the  juice  of  six  or  eight  lemons,  and  a  pint  of 
good  arrack. 

327. 


Cut  six  unpeeled  lemons  into  thin  slices;  remove  their  seeds; 
infuse  them  in  one  pint  of  arrack  six  hours;  take  them  out  care- 
fully with  a  fork  without  squeezing  them,  then  dissolve  one  pound 
of  lump-sugar  in  three  pints  of  boiling  water,  add  the  arrack, 
let  the  beverage  get  cool,  and  serve  in  small  glasses, 

328.  B«r  fluncl). 

Boil  one  quart  of  beer  with  one-fourth  of  a  pound  of  lump- 
sugar  and  a  stick  of  cinnamon;  beat  four  eggs  into  foam,  and 
mix  it  with  a  wineglassful  of  old  Jamaica  rum;  take  the  beer  from 
the  fire  and  add  to  it  the  mixture  while  continually  stirring  it; 
serve  in  punch  glasses. 

329.  Beer 

Stir  two  whole  eggs  in  a  glass  of  wine;  pour  this  into  a  pint  of 
beer;  add  a  teaspoonful  of  sugar,  a  stick  of  cinnamon,  and  a 
piece  of  lemon-peel;  beat  the  whole  over  a  fire  to  foam,  fill  it 
into  cups,  and  serve. 

330.  1m*  (S&rog. 

Beat  four  eggs,  pour  them  into  one  quart  of  beer,  add  one- 
fourth  of  a  pound  of  sugar,  a  little  cinnamon  and  lemon-peel; 
put  all  over  a  fast  fire,  and  beat  continually,  until  it  begins  to 
rise,  without  letting  it  boil;  take  it  from  the  fire,  continue  beat- 
ing for  a  few  minutes,  and  fill  into  glasses. 


214  PUNCHES. 


331.  Cfnglisl)  33rcmbg  JJund). 

Put  the  rind  of  two  lemons  in  a  pot  with  a  stick  of  cinnamon, 
three-fourths  of  a  pound  of  lump-sugar,  some  mace,  and  three 
cloves  to  one-half  of  a  pint  of  water;  let  it  boil  slowly  for  ten 
minutes,  strain  it.  add  one  bottle  of  brandy  and  the  juice  of  the 
two  lemons,  pour  into  a  tureen,  light  it,  and  let  it  burn  for  five 
minutes  before  filling  the  punch  into  glasses. 


332.  Bristol  |)uncl). 

To  each  quart  of  boiling  water  take  the  juice  of  one  and  a 
half  lemons,  the  rind  of  half  a  lemon,  three  gills  of  rum,  and 
sugar  to  taste.  Put  sugar,  juice  and  peel  in  a  bowl,  pour  over  it 
enough  water  to  dissolve  the  sugar,  and  to  extract  the  aroma; 
after  half  an  hour  remove  the  peel,  and  add  water  and  rum. 


333.  Burning  |Junct). 

A  bottle  of  claret,  one  and  a  half  bottles  of  Rhine  wine,  one 
pound  of  sugar,  and  a  little  over  one  pint  of  rum  are  heated 
nearly  to  the  boiling-point;  take  it  from  the  fire  before  it  boils; 
light  with  burning  paper,  and  when  the  flame  goes  out  add  some 
hot  water  or  tea,  if  you  desire. 


334.  (fnglial)  Btmub  |3uncl). 

Rub  the  rind  of  three  lemons  lightly  on  one  pound  of  sugar, 
put  the  sugar  in  an  earthen  pot,  and  pour  over  it  one  quart  of 
rum  and  one  quart  of  claret;  stir  all  well  over  a  fire,  until  it  be- 
gins to  boil  and  the  sugar  is  dissolved;  add  one  quart  of  boiling 
water,  and  the  juice  of  three  lemons.  This  punch  may  be  taken 
warm  or  cold. 


PUNCHES.  215 


335.  Camptdjdlo  $itml). 

Heat  slowly  the  yolks  of  twelve  eggs  with  two  pounds  of  lump- 
sugar  on  which  you  have  rubbed  off  the  rind  of  two  oranges, 
their  juice  and  that  of  three  lemons,  and  three  bottles  of  claret; 
beat  it  to  foam  until  it  begins  to  boil;  then  add  carefully  a  bot- 
tle of  old  Jamaica  rum,  and  serve  at  once. 


336.  (Iljampagitt  JJutuI). 


Boil  one  and  one-half  pounds  of  lump-sugar  in  three  pints  of 
water,  add  the  juice  of  five  lemons,  half  a  bottle  of  arrack,  and 
one  bottle  of  champagne;  heat  it  sufficiently,  and  serve 

337.  Champagne  €reme. 

Beat  half  a  pound  of  pulverized  sugar  with  the  yolks  of  eight 
eggs  and  five  whole  eggs  to  the  form  of  frozen  snow;  add,  while 
continually  beating,  the  rind  of  an  orange,  rubbed  off  on  sugar, 
and  gradually  a  quart-bottle  of  champagne;  heat  over  a  slow  fire, 
while  continually  beating,  and  serve  warm. 

338.  «l)e  OTijat. 

Boil  a  large  pot  of  mixed  tea;  a  little  sugar  in  the  bottom  of 
a  hot  cup,  two-thirds  full  of  tea;  fill  the  rest  with  Burgundy, 
and  serve.  If  desired,  add  a  little  vanilla  to  the  tea. 


339.  «nglisl)  (Ularet  fltmdj. 

Boil,  in  half  a  pint  of  water,  half  a  pound  of  lump-sugar  with 
one-fifth  of  an  ounce  of  cinnamon,  one-tenth  of  an  ounce  of 
pulverized  ginger,  and  as  many  pulverized  cloves,  and  the  thinly 
peeled  rind  of  an  orange,  to  syrup;  skim  this  with  a  wooden 
spoon,  and  add  two  bottles  of  claret;  take  the  vessel  from  the 
fire  before  the  wine  begins  to  boil. 


2l6  PUNCHES. 


340.  Colb  Claret  }j)uncl). 

One  bottle  of  claret,  half  a  pint  of  sherry,  half  a  wineglassful 
of  maraschino,  the  rind  of  a  lemon,  one-quarter  of  a  pound  of 
pulverized  sugar,  and  a  sprig  of  borage;  let  this  all  stand  for  an 
hour,  strain  the  punch  through  a  sieve,  add  a  piece  of  ice  and  a 
bottle  of  Seltzer. 

Instead  of  the  rind  of  the  lemon  and  the  borage,  you  may 
add  fresh  raspberries  and  cut  peaches,  when  these  fruits  are  in 
season. 

341.  Claret  JJtmd). 

Pour  two  bottles  of  claret  into  an  enameled  pot,  squeeze  the 
juice  of  three  lemons,  add  one  pound  of  sugar;  heat  the  wine  to 
the  boiling-point  without  letting  it  boil,  take  it  from  the  fire,  and 
add  half  a  bottle  of  best  arrack. 


342.  Confe00ion  of  €ot>e. 

Infuse  half  an  ounce  of  fine  black  tea  in  half  a  pint  of  boil- 
ing water  for  five  minutes;  decant  and  pour  it  into  a  tureen; 
rub  the  rind  of  a  lemon  on  three  pounds  of  lump-sugar,  refine 
in  one  pint  of  boiling  water;  skim  well;  add  a  piece  of  vanilla, 
cut  into  small  pieces,  and  half  an  ounce  of  dried  orange-flowers; 
take  the  sugar  from  the  fire,  and  leave  vanilla  and  orange-flowers 
one  hour  in  it;  then  strain  through  a  sieve  into  a  tureen.  Now 
add  a  wineglassful  of  maraschino,  the  juice  of  five  oranges,  two 
bottles  of  Rhine  wine,  two  bottles  of  Medoc,  one  bottle  of 
Madeira,  and  one  bottle  of  arrack;  let  the  mixture  get  very  hot, 
without  boiling,  and  serve  it  hot;  it  is  still  better  when  very  cold. 

343.  Crambamlmli. 

Pour  one  bottle  of  arrack  into  a  pot,  light  the  fluid  with 
burning  paper,  and  melt  one  pound  of  lump-sugar  over  this 
flame,  so  as  to  make  the  melting  sugar  drop  into  the  fluid. 


PUNCHES.  217 


r  344.  (Bream  |)i:nct)  a  I'SUncriquc. 

Beat  the  yolks  of  six  eggs  with  one  pound  of  powdered  sugar; 
add  half  a  bottle  of  fine  rum  or  arrack;  beat  one  and  a  half 
quarts  of  milk  and  the  whites  of  the  six  eggs  to  a  consistent 
foam;  mix  both  ingredients  together,  and  beat  again. 

(This  drink  is  very  palatable,  especially  for  ladies.) 

345.  Currant  Sljritb. 

It  is  a  kind  of  punch  essence  which,  in  combination  with  cold 
or  hot  water,  furnishes  a  very  delicious  drink. 

Two  quarts  of  currants  are  put  in  a  pot  which  is  placed  in  a 
larger  one  partly  filled  with  water;  let  it  slowly  boil  until  the 
berries  burst  and  the  juice  flows  out;  skim  well  and  filter;  to 
each  pint  of  juice  take  three-fourths  pound  of  sugar;  dissolve  it 
well,  and  add  one  quart  of  old  Jamaica  rum;  filter  the  mixture 
again,  bottle,  and  seal. 

346.  <£gg  ©rog. 

Boil*one  quart  of  water  with  half  a  pound  of  sugar;  beat  the 
yolks  of  five  eggs  in  one  pint  of  St.  Croix  rum,  and  add  this,  while 
continually  stirring,  to  the  boiling  water. 


347.  <£gg 


Six  eggs,  and  the  yolks  of  ten  eggs  are  well  stirred  in  a  new 
enameled  pot,  with  one  and  one-fourth  pounds  of  powdered 
sugar;  add,  while  continually  stirring,  one  bottle  of  Rhine  wine 
and  one  quart  of  cold  water;  put  over  a  coal-fire,  and  beat 
until  it  boils;  add  the  juice  of  two  oranges  and  of  two  lemons, 
and  half  a  bottle  of  arrack;  beat  again  until  boiling,  strain 
through  a  sieve,  and  serve. 


218  PUNCHES. 


348.  «gg  Ctquor. 


Put  in  a  tureen  the  yolks  of  twelve  fresh  eggs,  one  pound  of 
pulverized  sugar,  a  small  teaspoonful  of  powdered  cinnamon, 
and  a  little  grated  nutmeg;  place  the  tureen  on  ice;  beat  the 
yolks  to  foam,  and  add,  while  beating,  one  pint  of  kirschwasser 
and  three  pints  of  sweet  cream;  beat  the  mixture  for  another 
quarter  of  an  hour,  strain  through  a  sieve,  and  serve  in  glasses. 


349.  #gg  ftlilk  Jtondj. 

Infuse  a  stick  of  vanilla  in  one  quart  of  boiling  milk;  strain 
the  milk,  add  six  ounces  of  sugar  and  one  quart  of  sweet  cream: 
let  this  boil  up  once  more;  stir  into  it  the  yolks  of  five  or  six  eggs; 
let  the  fluid  get  cool,  and  add  one  pint  of  Santa  Cruz  rum. 


350. 


Beat  well  the  yolks  of  four  eggs  in  a  tureen  with  six  ounces 
of  powdered  sugar;  add  gradually  one  pint  of  fine  brandy, 
one-fifth  of  a  pint  of  Santa  Cruz  rum,  one  pony  of  maraschino, 
and  two  quarts  of  milk;  beat  the  whites  of  the  eggs  till  they  as- 
sume a  light,  snowy  appearance,  and  sweeten  with  a  little  vanilla 
or  lemon  sugar;  let  the  whites  float  on  top  of  the  mixture;  put 
it  on  ice,  and  serve  cold. 


351. 


Take  one  bottle  of  Rhine  wine,  the  juice  of  two  lemons  and 
their  peel  rubbed  on  six  ounces  of  lump-sugar,  ten  eggs,  and 
nine  ounces  of  pulverized  sugar;  stir  all  well;  place  the  pot  in  a 
vessel  partly  filled  with  boiling  water,  beat  the  mixture  to  a  thick 
foam,  and  add  finally  half  a  pint  of  warmed  arrack. 


PUNCHES.  219 


352. 

Pour  three-fourths  of  a  quart  of  boiling  water  on  one  ounce  of 
fine  black  tea;  let  it  stand  for  about  six  minutes;  strain  the  tea, 
sweeten  with  four  ounces  of  sugar,  add  the  well-beaten  yolks  of 
five  eggs,  and  stir  thoroughly;  fill  it  into  a  freezing-can,  and 
turn  it  in  the  ice-cream  freezer  for  ten  minutes;  add  the  juice  of 
two  lemons  and  two  oranges,  and  turn  again  for  a  quarter  of  an 
hour;  three-quarters  of  an  hour  before  serving  the  punch  begin 
anew  to  turn  and  stir  the  whole  mixture,  so  as  to  make  it  flowing 
and  foamy.  Finally  beat  the  whites  of  the  five  eggs  to  foam; 
mix  it  with  one-fourth  pound  of  sugar,  add  it  to  the  punch,  and 
half  a  pint  of  Santa  Cruz  rum,  and  serve  in  glasses. 

353.  Colb 

The  yolks  of  seven  fresh  eggs  are  stirred  with  two  ounces  of 
powdered  sugar  and  a  teaspoonful  of  lemon-juice ;  add  this  to  two 
quarts  of  cold  Rhine  wine  while  briskly  and  continually  stirring. 

354.  (£na  ttJine. 


One  pint  of  white  wine,  the  yolks  of  two  fresh  eggs,  two 
ounces  of  pulverized  sugar,  are  well  mixed,  and  beaten  over  fire 
until  the  wine  rises. 

355.  ftnotljer. 

Boil  one  pint  of  Rhine  wine,  half  a  pint  of  water,  and  two 
ounces  of  sugar;  meanwhile  stir  the  yolks  of  two  eggs  in  two 
tablespoonfuls  of  cold  water;  add  the  boiling  wine  while  contin- 
ually beating  or  stirring,  and  serve  in  glasses. 

356.  (Inslial)  JJtmclj. 

Rub  the  rind  of  two  large  lemons  on  half  a  pound  of  sugar; 
put  it  in  a  tureen,  squeeze  the  juice  of  the  fruit  on  it,  pour  one 
quart  of  boiling  water  over  it;  stir  all  well;  add  three  gills  of  rum, 
half  a  pint  of  best  brandy;  grate  a  little  nutmeg,  heat  it  over  a 
coal  fire,  but  do  not  let  it  boil,  and  fill  into  glasses. 


22O  PUNCHES. 


357. 

Rub  the  rind  of  two  lemons,  and  of  one  bitter  orange  on  seven 
ounces  of  sugar;  put  it  in  a  tureen,  squeeze  the  juice  of  the 
fruit  over  it,  add  one  and  a  half  pints  of  boiling  water,  stir  until 
the  sugar  is  dissolved,  add  one  pint  of  rum,  half  a  pint  of  brandy, 
and  two  tablespoonfuls  of  noyeau,  and  serve  in  glasses. 

358.  2lno%r. 

One  ounce  of  tea  is  steeped  in  two  quarts  of  boiling  water; 
strain  the  tea  over  three-fourths  pound  of  lump-sugar,  on  which 
the  rind  of  four  or  five  bitter  oranges  has  been  rubbed  off;  add 
a  bottle  of  Santa  Cruz  rum,  and  serve. 

359.  Jktsci). 

Rub  the  rind  of  three  lemons  on  twelve  ounces  of  lump-sugar, 
add  two  quarts  of  boiling  water,  and  three  quarts  of  hot  claret, 
and  serve  as  soon  as  the  sugar  is  dissolved. 

360.  Jltp. 

One  and  a  half  quarts  of  beer  are  heated  to  boiling,  with  a 
stick  of  cinnamon,  a  small  piece  of  ginger,  two  or  three  cloves, 
and  some  lemon-peel ;  meanwhile  mix  the  yolks  of  four  eggs  with 
a  large  wineglassful  of  rum  or  arrack,  two  or  three  tablespoonfuls 
of  pulverized  sugar,  and  a  small  spoonful  of  corn-starch ;  add  this, 
while  continually  stirring,  to  the  beer;  pour  it  a  few  times  from 
one  vessel  into  another,  strain  through  a  sieve,  and  serve  in  cups. 

361.  Jruit  Jtoncl). 

Boil  three  quarts  of  water  with  twelve  ounces  of  sugar,  and 
the  juice  of  two  or  three  lemons:  mix  this  in  a  tureen  with  one 
quart  of  Santa  Cruz  rum  or  arrack,  and  one  quart  of  raspberry 
or  cherry  syrup. 


PUNCHES.  221 


362.  George  IV.  fluncl). 

On  seven  ounces  of  sugar  rub  the  peel  of  two  lemons,  and  of 
two  bitter  oranges;  put  in  a  tureen  with  the  juice  of  the  fruits; 
let  it  stand  for  half  an  hour;  add  one  cup  of  boiling  water,  and 
stir  until  the  sugar  is  dissolved.  Add  one  pint  of  green  tea,  half 
a  pint  of  pineapple  syrup,  a  wineglassful  of  maraschino,  four 
tablespoonfuls  of  the  best  arrack,  one  pint  of  brandy,  and  a  bot- 
tle of  champagne;  mix  all,  put  on  ice,  and  serve. 


363.  (Btrman  <£m  |Juncl). 

Heat  one  quart  of  white  beer  with  a  little  stick  of  cinnamon, 
add  a  spoonful  of  corn-starch  dissolved  in  wine;  stir  rapidly; 
add  half  a  bottle  of  Rhine  wine,  six  ounces  of  sugar,  and  the  juice 
of  half  a  lemon  ;  heat  all  once  more  to  the  boiling-point;  beat  the 
yolks  of  four  eggs  with  it;  sweeten  with  one  pound  of  sugar  on 
which  you  have  previously  rubbed  off  the  rind  of  half  a  lemon; 
add  a  pony  of  maraschino,  and  serve  in  cups. 

364. 

Heat  two  quarts  of  white  beer,  beat  in  it  the  yolks  of  six  eggs; 
add  three-fourths  pound  of  sugar,  on  which  you  have  rubbed 
the  rind  of  half  a  lemon,  and  half  a  bottle  of  white  wine;  heat  the 
mixture  again,  while  continually  beating,  but  do  not  let  it  boil, 
add  half  a  wineglassful  of  maraschino,  and  the  juice  of  a  lemon; 
serve  very  foamy  in  cups. 

365.  ©in  IJund). 

Peel  the  rind  of  a  large  lemon  very  thin,  put  it  with  a  table- 
spoonful  of  the  juice  of  a  lemon  in  a  tureen,  add  two  tablespoon- 
fuls of  powdered  sugar,  and  one  pint  of  cold  water,  and  let  it 
stand  for  half  an  hour;  afterward  add  half  a  pint  of  the  best 
Holland  gin,  a  wineglassful  of  maraschino,  three  or  four  lumps  of 
ice,  two  bottles  of  plain  soda,  and  serve  at  once. 


222  PUNCHES. 


366.  ©iroflce. 

Boil  two  bottles  of  Medoc  with  one  pound  of  lump-sugar, 
one  stick  of  cinnamon,  and  some  cloves  for  a  few  minutes 


367.  ®la0gou)  |Jtmcl). 

Put  half  a  pound  of  pulverized  sugar,  and  the  rind  of  half  a 
thinly  peeled  lemon  with  the  juice  of  two  large  lemons  in  a 
tureen,  add  a  bottle  of  old  Jamaica  rum,  and  five  quarts  of  boil- 
ing water;  stir  well,  and  serve  in  glasses. 

368.  ®roj. 

Take  a  quart  of  boiling  tea  with  half  a  pound  of  lump-sugar, 
and  add  one  pint  of  Santa  Cruz  rum  or  arrack. 

369.  §0ll<mir  fluncl). 

Strain  the  juice  of  three  or  four  fine  lemons;  mix  it  with  one 
pound  of  powdered  sugar,  and  one  bottle  of  fine  Holland  gin; 
let  it  stand  well  covered  in  a  warm  place  until  the  sugar  is  dis- 
solved; add  two  and  a  half  quarts  of  boiling  water,  stir  all 
thoroughly  and  serve. 

370.  Qong  Kong  JJtmclj. 

A  pound  of  loaf-sugar  in  a  large  enameled  pot,  the  jaice  of 
six  peeled  lemons,  the  juice  of  three  peeled  oranges,  one  quart 
of  cold  water,  one  bottle  of  Jamaica  rum,  half  a  pint  of  brandy, 
one  quart  bottle  of  Burgundy;  put  this  over  a  slow  fire,  and  stir 
until  boiling,  then  boil  about  one  gallon  of  mixed  tea;  mix  this 
all  together — hot — and  serve.  If  desired,  beat  up  the  whites  of 
three  eggs  to  the  form  of  snow,  and  use  a  little  of  this  for  the 
top  of  each  portion.  If  not  sweet  enough  add  sugar  to  taste. 


PUNCHES.  223 


371.  CoRr  Jjoppdpoppd. 

The  yolks  of  four  eggs  and  a  little  ground  nutmeg  are  stirred 
into  half  a  pint  of  cold,  sweet  cream,  and  beaten  to  a  thick  foam; 
add  one  gill  of  Santa  Cruz  rum,  and  sweeten  to  taste. 

372.  fijot  jjoppdpoppel. 

One  quart  of  sweet  cream  and  two  tablespoonfuls  of  powder- 
ed sugar  are  heated  to  the  boiling-point;  into  a  little  milk  stir 
the  yolks  of  four  fresh  eggs,  and  beat  all  to  a  thick  foam;  finally 
add  half  a  pint  of  rum.  Serve  in  glasses  or  cups. 

Instead  of  cream  you  may  use  boiling  water  or  tea. 

373.  $ot  ttHne. 

Heat  one  quart  of  good  claret  with  six  ounces  of  lump-sugar, 
a  stick  of  cinnamon,  six  cloves,  and  the  rind  of  a  thinly  peeled 
lemon;  let  it  boil  for  a  moment;  strain  and  serve  in  glasses. 

374. 

Boil  the  rind  of  a  lemon,  one-fourth  ounce  of  stick  cinnamon, 
and  eight  cloves  in  one  pint  of  water  very  slowly  for  half  an 
hour;  add  two  bottles  of  claret;  sweeten  all  with  one  pound  of 
lump-sugar;  place  the  well-covered  pot  in  boiling  water  until 
the  wine  boils;  strain  and  serve. 

375.  <§ot  tUine  d  la  Jran{cu0e, 

Boil  three  bottles  of  Bordeaux  or  Roussillon  in  an  enameled 
pot  with  one  pound  of  sugar,  one-third  ounce  of  stick  cinnamon, 
two  or  three  leaves  of  mace,  and  six  bay-leaves;  take  it  from  the 
fire,  and  light  it  with  a  burning  paper;  let  it  burn  for  three  min- 
utes, strain,  and  serve  in  glasses. 


224  PUNCHES. 


376.  Jjtmtn*' 

Two  bottles  of  Moselle  or  light  Rhine  wine  and  half  a  bottle 
of  arrack  punch  essence  are  slowly  heated  in  a  well-covered  enam- 
eled pot;  heat  sufficiently,  but  avoid  boiling;  a  white,  delicious 
foam  will  be  formed  on  top,  then  serve  in  cut  glasses. 

377.  Jctir  flund). 

Refine  and  clear  one  pound  of  lump-sugar  in  one  pint  of  water; 
let  the  syrup  get  cool;  add  the  juice  of  four  or  five  lemons,  and 
the  rind  of  two  rubbed  off  on  sugar;  let  the  mixture  freeze  in  the 
ice-cream  freezer,  and  add  then,  while  continually  turning,  a 
bottle  of  Rhine  wine  or  champagne,  half  a  pint  of  Santa  Cruz 
rum  or  arrack,  and  half  a  pony  of  maraschino;  serve  the  thickly 
flowing  punch  in  glasses. 

378.  Imperial  $tmcl). 

Peel  one  pineapple  and  four  oranges;  cut  the  first  into  small 
slices,  and  separate  the  oranges  into  pieces;  put  all  in  a  tureen; 
then  boil  in  a  quart  of  water  two  sticks  of  cinnamon  and  a  stick 
of  vanilla,  cut  into  small  pieces;  strain  the  water  through  a  sieve 
into  the  tureen;  rub  the  rind  of  a  lemon  on  one  and  a  half  pounds 
of  lump-sugar,  put  the  sugar  into  the  water,  and  squeeze  the 
juice  of  three  lemons;  cover  well;  let  it  get  cool,  place  it  on  ice, 
add  a  bottle  of  Rhine  wine,  one  quart  of  fine  rum,  and,  shortly 
before  serving,  a  bottle  of  champagne  and  half  a  bottle  of  Seltzer. 


379.  CoMe0'  J)uncl). 

Put  in  a  tureen  the  thinly  peeled  rind  and  the  juice  of  three 
blood-oranges,  the  juice  of  four  lemons  with  one  quart  of  water; 
cover,  and  let  it  stand  for  three  hours;  strain  the  fluid;  add  one 
quart  of  purified  sugar  syrup,  one  quart  of  brandy,  one  pint  of 
Santa  Cruz  rum,  and  the  decoction  of  half  an  ounce  of  stick 
cinnamon  in  one  and  a  half  quarts  of  boiling  water;  heat  the 
punch  by  placing  the  tureen  in  a  larger  vessel  partly  filled 
with  water,  and  serve  in  glasses. 


PUNCHES.  225 


380.  Cemon 


Refine  and  clear  one  pound  of  lump-sugar  in  one  pint  of  water, 
and  boil  it  with  the  rind  of  a  thinly  peeled  lemon  and  the  juice 
of  three  lemons  to  the  consistency  of  syrup;  let  it  get  cool;  add 
three  bottles  of  Rhine  wine,  three  gills  of  arrack,  one  pint  of  light 
tea;  strain  through  flannel;  heat  it  without  boiling,  and  serve. 


381.  ftnotljer. 


Rub  the  rind  of  two  lemons  on  half  a  pound  of  sugar,  add  a 
decoction  of  one  and  a  half  quarts  of  water  and  half  an  ounce  of 
fine  tea;  squeeze  the  juice  of  four  lemons;  strain;  add  one  pint 
of  old  Jamaica  rum;  heat  it  once  more,  and  serve. 


382.  fHalimjemo  |Juncl). 

Clear  and  refine  one  pound  of  sugar  in  one  quart  of  water; 
boil  one  pound  of  barberries — ripe  and  well-cleaned — after  you 
have  mashed  them  with  a  wooden  spoon,  in  the  refined  sugar 
syrup;  add  a  bottle  of  claret,  press  all  through  a  sieve;  add  a  bot- 
tle of  Santa  Cruz  rum,  and  some  raspberry  syrup,  and  you  may 
serve  the  punch  hot  or  cold. 

383.  lilcmtjattan  $uncl). 

(HOT   OR  COLD.) 

Take  a  large  enameled  pot,  the  juice  of  six  lemons,  the  juice 
of  two  oranges,  a  pound  of  sugar,  two  quarts  of  cold  water,  two 
quarts  of  claret,  two  or  three  sticks  of  cinnamon,  two  dozen 
cloves,  half  a  pint  of  Jamaica  rum  or  brandy;  place  this  over  a 
slow  fire  until  boiling;  strain  carefully  before  serving.  You  may 
serve  it  hot;  if  not,  you  may  bottle  it,  and  it  will  keep  for  several 
days. 
15 


226  PUNCHES. 


384.  maraschino  Jtonclj. 

Three  to  four  bottles  of  Rhine  wine  and  half  a  bottle  of  arrack 
are  mixed  with  half  a  bottle  of  maraschino  di  Zara  and  two 
pounds  of  cleaned  and  refined  sugar — cold ;  place  the  punch  for 
a  couple  of  hours  on  ice,  and  add  a  bottle  of  champagne  just 
before  serving. 

385.  fflaitrororiato. 

Heat  one  and  a  half  quarts  of  sweet  cream  with  a  piece  of 
vanilla  and  half  a  pound  of  sugar  to  the  boiling-point;  let  it  then 
steep  for  a  while;  strain  the  cream  through  a  sieve;  beat  it  with 
the  yolks  of  six  or  eight  eggs;  add  enough  fine  arrack  or  maras- 
chino to  taste. 

386.  ftteckkntmrg  JJuncl). 

Rub  the  peel  of  two  lemons  on  two  pounds  of  sugar;  add  one 
and  a  half  quarts  of  good  tea,  four  bottles  of  claret,  one  bottle 
of  French  white  wine,  and  one  bottle  of  brandy;  let  everything 
get  hot  over  a  slow  fire;  stir  well,  and  serve. 

387. 

Two  pounds  of  sugar  on  which  two  lemons  are  rubbed  off, 
four  bottles  of  Bordeaux,  one  bottle  of  port  wine,  one  bottle  of 
brandy,  and  half  a  bottle  of  Madeira. 

388.  tfngltsl)  fltilk  fltmcl). 

Rub  the  peel  of  three  fine  lemons  on  one  pound  of  lump- 
sugar;  put  it  in  a  tureen,  and  squeeze  the  juice  of  the  fruit  over 
it;  grate  half  a  nutmeg;  add  a  bottle  of  Jamaica  rum;  mix  all 
thoroughly,  and  let  it  stand  well  covered  over  night.  Then  add 
one  quart  of  boiling  water,  and  one  quart  of  boiling  milk;  let  the 
mixture  stand  covered  two  hours;  filter  through  a  canton  flan- 
nel bag,  in  which  you  placed  a  piece  of  blotting-paper,  until  the 
punch  is  absolutely  clear,  and  drink  it  cold. 


PUNCHES.  227 


389.  ftnotljer. 

Rub  the  peel  of  two  lemons  on  one  and  a  half  pounds  of  lump- 
sugar;  put  this  in  a  tureen;  add  gradually  the  juice  of  the  two 
lemons,  a  quart  of  hot  milk,  one  quart  of  hot  water,  some  pieces 
of  vanilla,  cut  into  small  pieces,  a  little  grated  nutmeg,  and  a 
bottle  of  good  arrack,  and  let  the  well-covered  tureen  stand  over 
night.  The  following  morning  you  filter  the  thick  fluid  through 
a  flannel  bag,  until  it  gets  clear;  fill  into  bottles,  and  serve  the 
punch  cold  ;  it  may  be  kept  as  long  as  you  please. 

390.  ftnotfjer. 

In  a  bottle  of  fine  rum  put  the  thinly  peeled  rind  of  three 
oranges  and  three  lemons;  cork  the  bottle  well,  and  let  the  bot- 
tle stand  two  days.  After  this  rub  the  rind  of  six  lemons  on  two 
pounds  of  loaf-sugar,  squeeze  their  juice  and  that  of  the  for- 
merly peeled  lemons  and  oranges  over  the  sugar;  add  two  quarts 
of  boiling  water,  one  and  a  half  quarts  of  boiling  milk,  and  half 
a  teaspoonful  of  grated  nutmeg,  and  mix  all  well  until  the  sugar 
is  dissolved.  Now  add  the  rum;  strain  the  punch  until  it  is  per- 
fectly clear;  fill  into  bottles,  and  cork  them  very  well. 

Such  a  milk-punch  is  a  beverage  refreshing  and  harmless, 
which,  in  summer  especially,  for  excursions,  picnics,  etc.,  can- 
not be  too  highly  appreciated. 

391.  JmlanJr  JflUk  |)itncl). 

This  punch  is  prepared  like  our  first  "  English  Milk  Punch;" 
only  take  Santa  Cruz  rum  instead  of  Jamaica  rum,  and  leave  the 
nutmeg  out. 

392.  ill  arm  Jffilk 


A  quart  of  fresh  milk  is  slowly  heated  to  boiling  with  the  thin 
peel  of  a  small  lemon  ;  then  strain  the  milk,  beat  it  with  the  yolks 
of  four  eggs,  stirred  up  beforehand  in  cold  milk;  add  a  wineglass- 
ful  of  brandy,  and  two  wineglassfuls  of  rum;  beat  all  over  a  slow 
fire  to  foam,  and  fill  into  glasses. 


228  PUNCHES. 


393.  JCectar  Jhtncl)  a  l'2lmmqttt. 

(FOR   BOTTLING.) 

Infuse  the  rind  of  fifteen  thinly  peeled  lemons  forty-eight 
hours  in  one  and  a  half  pints  of  rum;  filter;  add  two  quarts  of 
cold  water  and  three  pints  of  rum,  the  juice  of  the  lemons,  a 
grated  nutmeg,  and  two  and  a  half  quarts  of  boiling  milk;  cover 
well,  let  stand  for  twenty-four  hours,  and  sweeten  with  three 
pounds  of  sugar;  strain  through  a  flannel  bag,  until  the  punch 
is  perfectly  clear,  and  bottle. 

394. 

This  beverage  is  of  English  origin,  and  there  very  highly  esti- 
mated; it  derives  its  name  from  its  inventor,  the  English  Colonel 
Negus. 

Put  the  rind  of  half  a  lemon  or  orange  in  a  tureen,  add  eight 
ounces  of  sugar,  one  pint  of  port  wine,  the  fourth  part  of  a  small 
nutmeg — grated;  infuse  this  for  an  hour;  strain;  add  one  quart 
of  boiling  water,  and  the  drink  is  ready  for  use. 

395. 

In  other  countries  they  are  used  to  take  lighter  wines.  The 
recipe  follows:  Put  two  bottles  of  claret,  two  sticks  of  cinnamon, 
six  cloves,  a  little  pulverized  cardamom,  a  little  grated  nutmeg, 
and  half  a  pound  of  sugar,  on  which  you  have  previously  rubbed 
the  rind  of  a  lemon,  on  a  slow  fire;  cover  well,  and  heat  to  the 
boiling-point;  strain  through  a  hair-sieve;  add  one  pint  of  boil- 
ing water,  and  the  juice  of  one  and  a  half  lemons,  and  serve  in 
strong  glasses,  that  are  first  warmed. 

396.  Norfolk  flntul). 

Infuse  the  rind  of  fifteen  lemons  and  of  as  many  oranges, 
thinly  peeled,  in  two  quarts  of  brandy  or  rum  for  forty-eight 
hours;  filter  the  infusion,  and  add  it  to  the  cold  syrup  of  two 
pounds  of  sugar  and  two  and  a  half  quarts  of  water;  squeeze  the 
juice  of  the  lemons  and  oranges;  pour  all  into  a  great  stone  jug, 
tie  with  a  bladder,  and  let  it  stand  for  from  six  to  eight  weeks  be- 
fore using. 


PUNCHES.  229 


397.  JTurembflrj  |lutul). 


Rub  lightly  the  peel  of  an  orange  on  three-fourths  pound  of 
sugar;  squeeze  the  juice  of  two  oranges  on  it;  pour  one  quart  of 
boiling  water  over  it;  add  a  small  pint  of  good  old  arrack,  and  a 
bottle  of  old  Bordeaux  —  hot,  but  not  boiling;  mix  all  well,  and 
serve. 

398.  ©conge  Jhwd). 

Rub  the  peel  of  three  oranges  on  sugar;  place  the  sugar  in  a 
pot;  add  the  juice  of  six  oranges  and  two  lemons,  one  pound  of 
lump-sugar,  one  bottle  of  white  wine,  one  quart  of  water;  let  all 
boil;  pour  it  into  a  bowl,  and  add  two  bottles  of  white  wine,  and 
one  and  a  half  pints  of  arrack  or  rum. 

399.  Jinnee  of  tUaUa  JJuncI). 

(COLD.) 

In  a  small  bowl  put  the  thinly  peeled  and  cut  rind  of  half  a 
lemon,  and  two  and  a  half  ounces  of  granulated  sugar;  add  one- 
fourth  quart  of  boiling  water;  let  it  stand  for  a  quarter  of  an 
hour;  add  a  bottle  of  champagne,  and  a  gill  of  the  best  arrack; 
mix  the  fluids  well,  and  place  the  bowl  on  ice  one  or  two  hours. 

400.  Ijport  tUine  JJuuel). 

A  bottle  of  claret,  a  bottle  of  Rhine  wine,  and  a  bottle  of  port 
wine  are  heated  with  two  pounds  of  sugar,  until  the  sugar  is  dis- 
solved; do  not  let  it  boil;  meanwhile  squeeze  the  juice  of  four 
lemons  into  a  tureen,  add  half  a  bottle  of  fine  arrack  and  the 
sweet  mixture;  stir  well,  and  serve. 

401.  |hmrl{  a  la  Stable. 

Place  on  the  stove  a  large  enameled  pot,  in  which,  before, 
water  had  been  boiling;  lay  on  it  two  flat  iron  bars,  and  place  on 
these  two  pounds  of  lump-sugar;  pour  over  the  sugar  a  bottle  of 
old  Jamaica  rum,  and  light  it  carefully  with  a  burning  paper,  to 
let  the  melting  sugar  flow  into  the  pot;  when  the  flame  goes  out 
by  itself,  add  three  bottles  of  Rhine  wine,  and  one  quart  of  black 
tea,  the  juice  of  one  lemon  and  of  one  orange;  let  it  stand  cov- 
ered three  hours  in  a  warm,  but  not  hot  oven. 


230  PUNCHES. 


402.  JJund)  d 

Rub  on  three  pounds  of  lump-sugar  the  rind  of  one  orange 
and  one  lemon;  squeeze  the  juice  of  four  lemons  on  the  sugar; 
boil  in  one  and  a  half  quarts  of  water,  until  it  becomes  clear; 
add  half  a  bottle  of  arrack,  one  bottle  of  Rhine  wine,  and  one 
bottle  of  Burgundy,  and  let  the  punch  simmer  for  a  while  with- 
out letting  it  boil;  then  serve. 


403.  JluncI)  d  la  €reme. 

Dissolve  four  pounds  of  sugar  in  four  quarts  of  hot  water; 
heat  this  with  four  quarts  of  arrack,  the  juice  of  eight  lemons,  and 
a  small  piece  of  vanilla,  cut  in  pieces,  in  an  enameled  pot  to  the 
boiling-point;  as  soon  as  this  is  reached  add  three  quarts  of  milk 
or  cream,  while  constantly  stirring.  Take  the  vessel  from  the 
fire,  tie  a  cloth  over  it,  let  it  stand  for  two  hours;  filter,  bottle, 
and  keep  it  for  future  use,  as  it  may  be  preserved  for  a  very  long 
time. 

404.  |htncl)  d  la  Batwrmae. 

Rub  the  rind  of  three  lemons  on  one  pound  of  lump-sugar; 
squeeze  the  juice  of  the  fruit  on  it;  add  one  quart  of  water  and 
two  bottles  of  Burgundy;  heat  slowly  to  the  boiling-point;  filter 
through  canton  flannel,  and  serve  it  hot. 


405.  |)ttncl)  d  la  JbrJr. 

Three  dozen  lemons  are  very  thinly  peeled ;  the  rind  is  put 
in  an  enameled  pot,  three  pounds  of  sugar  added,  and  all  is  stir- 
red for  about  half  an  hour;  add  five  quarts  of  boiling  water;  stir 
until  the  sugar  is  dissolved;  add  to  each  three  quarts  one  pint  of 
the  best  Jamaica  rum  and  one  pint  of  brandy;  bottle  the  punch, 
keep  it  in  the  cellar,  and  use  it  after  the  expiration  of  some  weeks 
— the  later  the  better. 


PUNCHES.  231 


406.  JjJtmcl)  d  la  Jrancai0e. 

Put  one  and  a  half  pounds  of  lump-sugar  in  a  new  earthen 
pot,  pour  over  it  one  quart  of  rum;  light  this,  and  let  burn  until 
the  sugar  becomes  brown  and  is  melted  to  one-third  of  its  orig- 
inal volume;  add  three-fourths  quart  of  boiling  tea,  the  juice  of 
six  lemons  and  of  six  oranges;  stir  well,  and  serve  at  once. 

407.  2Uwtljtr. 

Two  pounds  of  sugar  in  an  earthen  pot  are  mixed  with 
half  a  glass  of  water  or  tea,  the  juice  of  two  lemons  and  two 
oranges,  and  cleared  and  refined  to  syrup;  add  a  bottle  of  rum, 
a  bottle  of  brandy,  and  tea,  until  the  punch  receives  the  required 
mildness.  Heat,  and,  before  serving,  squeeze  the  juice  of  six 
oranges  through  a  sieve. 

408.  |htitct)  d  la  Kfgence. 

The  thinly  peeled  rind  of  two  lemons  and  two  bitter  oranges 
are  put  in  a  tureen  with  some  vanilla,  and  as  much  cinnamon, 
and  four  cloves,  poured  over  with  the  boiling  syrup  of  one 
and  a  half  pounds  of  sugar  and  three-fourths  quart  of  water,  and 
placed  aside  for  two  hours.  Add  the  purified  juice  of  twelve 
lemons,  one  bottle  of  old  Jamaica  rum,  and  half  a  bottle  of 
brandy;  filter  the  punch  through  a  cloth,  fill  into  bottles,  and 
place  the  bottles  on  ice. 

409.  flmul)  d  la  lirine. 

Rub  the  rind  of  two  or  three  lemons  off  on  one-fourth  pound 
of  sugar,  squeeze  the  juice  of  six  lemons  and  two  oranges  on  it; 
add  a  syrup  of  three-fourths  pound  of  sugar  and  three  gills  of 
water;  after  all  is  well  mixed  let  it  freeze  in  the  freezing-can;  mix 
a  cup  of  rum  and  as  much  brandy  to  the  ice,  likewise  the  thick 
foam  of  the  v/hites  of  three  eggs,  sweetened  with  vanilla-sugar; 
leave  the  punch  for  a  while  in  the  freezing-can,  and  serve. 


232  PUNCHES. 


410.  JJuncI)  a  la  Homaine. 

Rub  the  rind  of  two  oranges  and  one  lemon  on  one  and  a  half 
pounds  of  sugar;  put  it  in  a  tureen,  and  add  one  pint  of  water; 
when  the  sugar  is  properly  dissolved  add  the  juice  of  four  oranges 
and  two  lemons,  half  a  bottle  of  Rhine  wine,  half  a  pint  of  arrack, 
half  a  pint  of  maraschino,  and  a  pint-bottle  of  champagne;  place 
the  mixture  in  the  freezing-can,  turn  continually,  and  let  it 
freeze;  finally,  stir  the  froth  of  the  whites  of  five  eggs,  sweetened 
with  sugar,  to  it;  let  all  freeze  for  a  while,  until  it  looks  like  thick 
cream;  serve  in  champagne  glasses. 

411.  ftnotljer. 

Rub  the  peel  of  six  lemons  off  on  sugar;  squeeze  the  juice  of 
the  lemons  and  of  two  oranges;  add  half  a  pint  of  water  and  one 
pint  of  sugar-syrup  out  of  three-fourths  pound  of  sugar  and  one 
pint  of  water;  stir  all  well,  and  let  it  freeze  in  the  freezing-can. 
Then  mix  the  solid  froth  of  the  whites  of  four  eggs  with  half  a 
pound  of  pulverized  sugar;  add  this,  with  three  gills  of  brandy,  a 
bottle  of  champagne,  and  a  cup  of  green  tea,  to  the  ice;  mix  all 
thoroughly;  leave  the  punch  for  a  short  while  in  the  freezing- 
can,  and  serve  in  glasses. 

412.  J)uncl)  d  la  (Knrolictme. 

The  thin  peel  of  four  lemons,  half  an  ounce  of  stick  cinna- 
mon, six  cloves,  two  pounds  of  sugar,  one  and  a  half  quarts  of 
water  are  heated  over  a  slow  fire  until  the  sugar  is  dissolved. 
Add  the  juice  of  eight  lemons,  two  quarts  of  claret,  one  bottle 
of  arrack,  one  quart  of  white  wine;  heat  it  once  more  to  the 
boiling-point,  and  serve. 

413.  Hospberrg  |)uncl). 

Two  quarts  of  moderately  strong  black  tea  are  mixed  with 
one  pint  of  raspberry-juice,  and  heated;  then  dissolve  in  it  two 
pounds  of  sugar;  let  the  fluid  boil  for  a  few  seconds;  add  one 
quart  of  arrack  de  Batavia,  and  serve  at  once. 


PUNCHES.  233 


414.  Tlnotljer. 

Add  to  half  a  pint  of  raspberry  syrup  three  and  one-half  pints 
of  boiling  water,  half  a  pint  of  Santa  Cruz  rum,  and  half  a  pint 
of  brandy;  sweeten  to  taste;  add  a  pony  of  maraschino;  stir  well, 
and  serve. 


415.  ttljine  tlUne  Jtondj. 


Heat  three  bottles  of  Rhine  wine  nearly  to  boiling;  add  one 
quart  of  strong  tea,  twelve  ounces  of  sugar  on  which  you  have 
rubbed  the  rind  of  a  lemon,  the  juice  of  the  lemon,  and  one  or 
two  gills  of  fine  arrack;  mix  all  well,  and  serve. 

416.  flnotljer. 

Heat  very  slowly  six  bottles  of  Rhine  wine,  three-fourths 
quart  of  old  Jamaica  rum,  one  and  three-fourths  to  two  pounds 
of  sugar  nearly  to  the  boiling-point,  and  serve  hot. 


417.  licmal 


Three  pounds  of  lump-sugar  are  put  in  a  tureen,  then  pour 
over  it  one  quart  of  light  hot  tea  —  as  soon  as  the  sugar  is  per- 
fectly dissolved  squeeze  in  the  juice  of  three  lemons  and  three 
oranges;  add  one  pint  of  fine  Rhine  wine,  as  much  Bordeaux, 
champagne,  arrack,  maraschino,  and  pineapple  syrup;  mix  all 
very  well,  and  place  the  tureen,  well  covered,  on  ice. 


418.  Ilium  |lund). 

Put  two  pounds  of  sugar  in  a  tureen;  squeeze  on  it  the  juice 
of  five  lemons,  add  the  thin  peel  of  two  lemons,  and  three  quarts 
of  boiling  water.  After  the  sugar  is  dissolved  add  a  bottle  of  old 
Jamaica  rum,  and  a  bottle  of  champagne,  and  serve  cold  or  hot. 


234  PUNCHES. 


419.  Russian  |)itnct). 

Rub  the  peel  of  four  lemons  and  of  four  oranges  off  on  two 
pounds  of  sugar;  put  it  in  a  tureen;  add  the  juice  of  the  fruits, 
and  one  and  a  half  quarts  of  cold  water;  let  the  tureen  stand  un- 
til the  sugar  is  melted;  fill  all  in  a  freezing-can,  and  prepare  ice- 
cream of  it.  Then  add  gradually  one  bottle  of  champagne,  and 
half  a  bottle  of  arrack;  mix  all  well,  and  serve  in  glasses. 

420. 

Rub  the  yellow  rind  of  four  fine  oranges  lightly  on  half  a 
pound  of  loaf-sugar;  pulverize;  put  in  a  kettle;  squeeze  the  juice 
of  the  fruit  on  it;  add  six  eggs,  and  the  yolks  of  four;  beat  them 
well;  add  one  and  a  half  quarts  of  Rhine  wine,  and  beat  all  over 
a  slow  fire  to  a  thick,  boiling  mass.  Take  the  Sapazeau  from 
the  fire,  mix  with  a  small  cup  of  maraschino,  and  serve  hot  in 
cups  or  glass  mugs. 

421.  0nou>-Jlake0. 

Two  bottles  of  Moselle  or  Rhine  wine  are  slowly  heated  with 
some  lemon-peel  and  four  ounces  of  sugar.  Beat  the  whites  of 
four  eggs  with  a  little  powdered  sugar  and  some  lemon  extract 
to  a  thick  foam;  with  a  spoon  take  off  small  snowballs  from  the 
foam,  and  place  them  in  the  boiling  wine;  take  them  out  again 
carefully  with  a  lifter;  then  stir  the  yolks  of  the  eggs  in  a  little 
wine,  and  add  it  to  the  hot  wine  while  continually  stirring. 
Pour  the  wine  in  a  bowl;  place  the  snowballs  on  top,  and  grate 
a  little  cinnamon. 

422.  Sporting  JJundj. 

A  bottle  of  brandy,  half  a  pint  of  Jamaica  rum,  half  a  pint  of 
peach  brandy,  a  wineglassful  of  curagao,  one-fourth  pound  of 
sugar — dissolved  in  hot  water;  mix  all  this  in  a  bowl;  add  a 
lump  of  ice,  and  serve. 


PUNCHES.  235 


423.  0tcel  |)uncl). 

Infuse  a  small  stick  of  vanilla,  some  stick  cinnamon,  and  two 
cloves  in  half  a  pint  of  water  on  a  warm  place,  about  200°  F.., 
well  covered;  filter  into  an  enameled  pot;  add  one  quart  of  claiet, 
five  ounces  of  powdered  sugar,  and  stir  very  well;  make  an  iron 
red  hot,  hold  it  in  the  fluid  until  it  gets  cold;  stir  the  yolks  of 
six  eggs  in  a  little  claret,  add  them,  and  beat  all  to  foam  over  a 
slow  fire. 

424.  StrcuubttTg  |3uncl). 

Two  quarts  of  fine,  ripe  strawberries  are  mashed  in  a  stone 
pot;  add  one  bottle  of  Santa  Cruz  rum;  tie  it  closely,  and  let  it 
stand  three  days;  stir  once  a  day;  strain  and  squeeze  through 
canton  flannel;  now  put  one  pound  of  granulated  sugar  in  a 
bowl;  press  the  juice  of  two  lemons  thereon;  pour  the  rum  over 
it,  and  add  finally  three  quarts  of  boiling  water;  cover  the  bowl 
well,  and  do  not  serve  before  the  punch  is  perfectly  cold. 

425.  "Se*a0  Sittings"  |htnd). 

Pare  off  the  peel  of  four  blood-oranges  very  thin;  pour  over 
it  a  large  glass  of  white  wine;  let  soak  for  half  a  day  in  a  well- 
covered  tureen;  strain  the  wine  into  a  bowl;  add  two  bottles  of 
good  Bordeaux,  two  bottles  of  Rhine  or  Moselle  wine,  and  two 
bottles  of  champagne;  sweeten  to  taste;  mix  all  well,  and  serve 
in  glasses. 

426. 


A  bottle  of  white  wine,  as  much  water,  and  four  ounces  of 
sugar  are  heated  to  the  boiling-point;  the  yolks  of  six  eggs  beaten 
into  it  to  a  thick  foam,  mixed  with  two  wineglassfuls  of  arrack; 
serve  in  glass  mugs. 

427.  Hniteir  Smnce  $tmcl). 

In  one  and  a  fourth  quarts  of  hot,  strong  tea  dissolve  one 
pound  of  sugar;  add  the  juice  of  six  lemons,  one  pint  of  arrack, 
and  one  pint  of  port  wine;  warm  up,  and  serve. 


236  PUNCHES. 


428.  i)in  Brulc. 

Two  bottles  of  white  wine  with  three-fourths  pound  of  sugar, 
on  which  the  peel  of  two  lemons  was  rubbed  off,  the  juice  of  the 
lemons,  and  a  piece  of  cinnamon  are  placed  over  a  slow  fire  in  a 
well-covered  new  earthen  pot;  just  before  boiling  add,  through 
a  hair-sieve,  the  yolks  of  eight  or  ten  eggs,  beaten  in  a  little 
wine;  take  it  from  the  fire,  and  serve  in  glasses. 


429.  iUaeljingtcm'a  |Juncl). 

The  juice  of  six  lemons  in  a  large  bowl,  a  pound  of  sugar,  a 
pint  of  Jamaica  rum,  a  pint  of  brandy,  one  and  a  half  pints  of 
black  tea;  add  five  or  six  bottles  of  champagne;  mix  this  well; 
add  some  sliced  oranges  and  pineapples,  one  large  piece  of  ice, 
and  serve. 

430.  tUljfekeg  JJuncI). 

Rub  the  rind  of  three  lemons  on  seven  ounces  of  sugar;  put 
the  sugar  in  a  tureen;  add  one  quart  of  boiling  water  and  the 
juice  of  the  fruit;  this  syrup  is  mixed  with  one  pint  or  more  of 
old  Irish  whiskey. 

431.  Ull)t3t. 

Half  an  ounce  of  Pecco  tea  is  infused  in  one  pint  of  boiling 
water;  pour  the  tea  through  a  hair-sieve  upon  one  pound  of  su- 
gar; squeeze  the  juice  of  five  or  six  lemons,  and  mix  all  with 
three  quarts  of  very  good  Bordeaux;  heat  without  boiling,  and 
serve  in  glasses. 


Boiuls, 


432.  3lncma0  Barol 

Peel  a  fresh  pineapple,  cut  it  into  slices;  place  that  in  a  large 
bowl,  and  cover  with  one  pound  of  pulverized  sugar;  cover  the 
bowl  well,  and  let  it  stand  from  twelve  to  twenty-four  hours; 
add,  according  to  the  number  of  guests,  three,  four,  or  more 
bottles  of  Rhine  wine;  for  every  bottle  of  wine  add  six  ounces 
of  lump-sugar;  place  on  ice,  and  add,  before  serving,  a  bottle  of 
champagne. 

433.  2lnana0  (KarMnaL 

Peel  a  fresh  pineapple;  cut  it  into  slices;  put  that  in  a  bowl, 
sugar  it  well,  pour  in  one  bottle  of  Rhine  wine,  and  let  it  stand 
for  a  couple  of  hours;  add,  then,  according  to  the  number  of 
guests,  three  or  four  bottles  of  Rhine  wine;  put  it  on  ice," and 
serve. 

434.  Ananas  Mep. 

Peel  a  ripe  pineapple;  cut  it  into  thin  slices,  and  place  that 
in  a  bowl;  add  the  juice  of  two  oranges,  one  gill  of  raspberry 
syrup,  one  gill  of  maraschino,  one  gill  of  old  Holland  gin,  one 
bottle  of  sparkling  Moselle  wine,  and  a  scoop  of  shaved  ice;  mix 
thoroughly,  and  fill  into  glasses. 

435.  Tipple  Bowl. 

Peel  twelve  good,  juicy,  aromatic  apples;  remove  the  seeds; 
cut  them  into  thin  slices;  put  in  a  tureen  thickly  strewed  with  fine 
sugar;  cover  the  tureen  well,  and  let  it  stand  in  a  cool  place 
twenty-four  hours;  add  a  wineglassful  of  old  Jamaica  rum,  and  let 
it  stand  again  for  two  hours;  pour  three  to  four  bottles  of  alight 
Moselle  or  Rhine  wine  over  it;  put  the  tureen  on  ice  for  a  few 
hours;  strain  the  wine  through  flannel,  and  add  one  bottle  of 
champagne. 

239 


240  BOWLS. 


436.  Babminton. 

Peel  one-half  of  a  cucumber  of  medium  size;  cut  into  rather 
thick  slices;  put  them  in  a  bowl;  add  six  ounces  of  pulverized 
sugar;  grate  a  little  nutmeg  on  top  of  it,  and  add  a  bottle  of 
claret;  put  the  bowl  on  ice,  and  add,  after  stirring,  a  siphon  of 
Seltzer. 

437.  dnlbf   Bm*  Bowl. 


Infuse  the  peel  of  a  lemon,  a  thin  slice  of  toast,  some  ground 
nutmeg  and  some  pulverized  ginger  in  a  large  wineglassful  of 
brandy;  add  a  sprig  of  borage,  one  of  pimpernel,  and  some 
slices  of  peeled  apples;  pour  over  it  two  quarts  of  porter  or  ale, 
sweeten  with  three  tablespoonfuls  of  sugar;  cool  it,  and  serve 
with  cheese,  bread  and  butter. 

438.  Colb  Bialjojj. 

Peel  a  green,  bitter  orange  very  thin;  put  that  in  a  new 
earthen  pot;  infuse  it  in  one  bottle  of  best  Bordeaux  or  Bur- 
gundy in  the  well-covered  pot  from  ten  to  twelve  hours;  strain, 
and  sweeten  at  discretion. 

439.  <£ngli0l)  Bishop. 

(WARM.) 

Make  slight  incisions  into  the  rind  of  four  small,  bitter  or- 
anges; roast  them  before  a  fire,  on  a  grate,  on  both  sides;  place 
them  in  an  enameled  pot;  add  two  bottles  of  fine  claret,  a  few 
pieces  of  cinnamon  and  a  fried  bread-crust;  cover  the  pot  well, 
and  let  it  simmer  from  six  to  eight  hours;  strain  the  wine  through 
flannel,  and  sweeten  to  taste  and  serve. 

440.  Hussian  Bisljop. 

Peel  the  rind  of  four  bitter  oranges;  put  in  a  tureen  and  in- 
fuse with  three  bottles  of  Muscat  Lunel  for  an  hour;  strain  the 
wine  through  flannel;  bottle,  and  place  on  ice  for  one  or  two 
hours;  then  serve  in  glasses. 


BOWLS.  241 


441.  fiarMnol. 

Peel  four  bitter  oranges  with  a  sharp  knife,  very  carefully; 
infuse  the  peel  with  four  bottles  of  Rhine  wine  for  ten  hours; 
sweeten  with  one  and  a  half  pounds  of  sugar;  put  it  on  ice; 
strain  and  serve. 

442.  ftnotljer. 

Take  two  bitter  and  two  sweet  oranges;  rub  the  rind  of  them 
on  one  and  a  half  pounds  of  lump-sugar;  put  the  sugar  in  a 
bowl;  press  the  juice  of  the  two  sweet  oranges  over  it;  add  a 
bottle  of  white  wine;  put  it  on  ice;  strain  and  serve. 

443. 

Peel  three  small  oranges;  put  the  rind  in  a  bowl  and  pour  a 
bottle  of  Moselle  wine  over  it;  strain  the  wine  after  eight  hours; 
press  the  juice  of  seven  or  eight  oranges  on  two  pounds  of  lump- 
sugar;  let  the  sugar  melt  in  the  first  bottle  of  Moselle  wine; 
add  three  others  and  a  bottle  of  port  wine;  a  little  ananas 
syrup  will  increase  exceedingly  the  taste  of  the  bowl. 

444.  fitlerg  Botul  d  rSUnerique. 

Peel  three  or  four  fresh  celery-roots;  cut  them  into  thin 
slices;  cover  them  in  a  bowl  thickly  with  powdered  sugar;  in- 
fuse with  half  a  bottle  of  brandy,  arrack,  or  rum,  well  cover- 
ed, for  twelve  hours;  strain,  and  add  four  bottles  of  Rhine 
wine  and  one  bottle  of  champagne;  put  it  for  two  hours  on  ice, 
and  add,  before  serving,  a  scoop  of  fine  ice. 

445.  «ngU0lj  fitter  BowL 

Make  an  extract  of  a  spoonful  of  green  tea  in  a  half-pint  of 
boiling  water;  let  it  stand  for  fifteen  minutes;  pour  it  into  a 
bowl;  add  six  ounces  of  lump-sugar,  one  bottle  of  cider,  two 
wineglassfuls  of  brandy,  half  a  pint  of  cold  water,  a  couple  of 
fresh  cucumber  slices,  some  leaves  of  borage,  and  two  leaves  of 
Roman  sage,  and  place  the  bowl  on  ice. 


242  BOWLS. 


446. 

Peel  a  lemon  or  orange  very  thin;  infuse  the  rind  in  a  cup 
of  boiling  water  in  a  bowl;  add  some  borage-leaves,  some  cu- 
cumber slices,  some  sprigs  of  balm,  half  a  pound  of  sugar,  one 
pint  of  sherry,  Madeira  or  Malaga  (or,  instead  of  this,  two  wine- 
glassfuls  of  brandy),  and  two  bottles  of  cider;  put  the  bowl  on 
ice  and  serve. 

447.  Camane  JJorol. 


To  one  pound  of  lump-sugar  add  two  bottles  of  Moselle  wine, 
one  bottle  of  Burgundy  and  two  bottles  of  champagne  ;  cover 
the  bowl  well  and  put  it  on  ice. 

448.  Sljerrg  Barol. 

The  rind  of  six  lemons  is  infused  four  hours  in  one-fourth 
quart  of  boiling  water;  pour  this  water  in  a  bowl;  add  the  juice 
of  two  lemons,  one  pint  of  sherry,  three  gills  of  old  Jamaica 
rum,  three  gills  of  brandy,  one  pound  of  lump-sugar,  three  pints 
of  cold  water,  and  one  pint  of  boiling  milk;  mix  everything 
thoroughly;  strain  it  through  flannel,  and  put  it  for  four  hours 
on  ice. 

449.  <£nglt01)  Claret  Boiol. 

Peel  an  orange  and  cut  it  in  slices,  likewise  half  a  cucumber; 
add  a  few  sprigs  of  borage  and  balm,  two  or  three  tablespoonfuls 
of  pulverized  sugar,  a  wineglassful  of  brandy,  or  two  glasses  of 
sherry,  two  bottles  of  claret,  and  a  bottle  of  Seltzer;  stir  every- 
thing well,  put  it  two  hours  on  ice,  and  strain  before  serving. 

450.  ®nglisl)  ©in  JBowL 

Put  the  rind  of  a  thinly  peeled  lemon  and  its  juice  in  a  tureen, 
add  three  tablespoonfuls  of  powdered  sugar,  and  one  quart  of 
water,  and  let  it  stand  an  hour;  pour  over  it  one  pint  of  Old  Tom 
gin,  a  wineglassful  of  maraschino,  three  tablespoonfuls  of  shaved 
ice,  and  a  bottle  of  Seltzer,  and  serve. 


BOWLS.  243 


451. 

A  kind  of  spiced  wine  of  the  mediaeval  age,  when  one  did 
not  yet  understand  blending  the  wines,  consequently  they  always 
were  of  a  certain  acidity,  which  was  covered  by  addition  of  honey 
and  spices.  A  recipe  for  manufacturing  hippocras,  which  Talley- 
raut,  the  head  cook  of  Charles  VII.,  king  of  France,  has  made, 
reads  as  follows:  To  a  quart  of  wine  take  one-third  of  an  ounce 
of  very  fine  and  clean  cinnamon,  one-thirtieth  ounce  of  ginger, 
twice  as  much  of  cloves,  as  much  of  nutmeg,  and  six  ounces  of 
sugar  and  honey;  grind  the  spices,  put  them  in  a  muslin  bag, 
hang  this  in  the  wine  for  ten  to  twelve  hours,  and  filter  several 
times. 

Wherever,  nowadays,  hippocras  is  made,  it  is  made  in  the  fol- 
lowing manner:  Cut  eight  to  ten  large,  aromatic,  well-peeled 
apples  into  thin  slices;  put  that  in  a  tureen,  add  half  a  pound  of 
sugar,  three  or  four  pepper  kernels,  the  rind  of  a  lemon,  one- 
third  of  an  ounce  of  whole  cinnamon,  two  ounces  of  peeled  and 
mashed  almonds,  and  four  cloves;  pour  over  this  two  bottles  of 
Rhine  wine,  cover  it  well,  and  let  it  soak  with  the  other  ingre- 
dients; filter^the  wine,  and  you  may  use  this  wine  also  fora  bowl. 

452.  Cinfon  Blo00om  Botol. 

Pluck  fully  developed  linden  blossoms;  look  carefully  that  no 
insects  are  on  them;  put  them  in  a  tureen;  pour  over  that  two 
bottles  of  Rhine  wine;  cover  the  tureen  well,  and  let  it  stand  from 
six  to  eight  hours;  strain,  and  add  wine  according  to  the  num- 
ber of  guests;  sweeten  to  taste,  and  add  finally  a  pint  bottle  of 
champagne  or  a  bottle  of  Seltzer. 

453.  JHag  Bowl. 

For  the  preparation  of  this  favorite  spring  beverage  there  is 
a  number  of  more  or  less  complicated  recipes,  of  which  we  first 
give  the  simplest  one,  and  afterwards  some  of  the  more  compli- 
cated ones. 

Put  a  handful  of  woodruff  (asperula  odorata)  that  has  no 
blossoms  yet,  in  a  bowl;  pour  over  it  two  bottles  of  Moselle  wine, 
cover  the  bowl,  let  it  soak  not  longer  than  half  an  hour  in  a  very 


244  BOWLS. 


cool  place;  take  the  woodruff  out,  sweeten  with  from  four  to 
five  ounces  of  sugar,  stir  well,  and  serve  the  aromatic  beverage 
at  once.  You  improve  the  fine  taste  by  adding  the  thin  slices 
of  one  or  two  peeled  oranges.  If  you  prepare  this  delicious 
beverage  in  this  simple  way,  it  is  the  best,  as  the  unadulterated 
aroma  of  the  woodruff  is  obtained;  but  take  care  that  you  do  not 
leave  the  herb  too  long  in  the  wine  or  you  will  get  headache 
from  it. 

451 


Two  handfuls  of  woodruff,  two  or  three  oranges  cut  into 
slices,  two  bottles  of  white  wine,  and  two  bottles  of  claret  are 
put  in  a  bowl;  let  it  infuse  an  hour,  take  the  herb  out,  and 
sweeten  to  taste. 

455. 


A  handful  of  woodruff,  four  sprigs  of  balm,  four  to  six  mint- 
leaves,  as  many  young  strawberry-leaves,  and  cassis-leaves  are 
put  in  a  bowl;  add  two  lemons  cut  into  slices,  freed  from  peel 
and  seeds,  and  two  or  three  bottles  of  Moselle  wine;  let  soak  not 
longer  than  half  an  hour,  add  sugar  to  taste,  and  ice,  if  desired. 

(N.  B.  The  first  one  is,  to  repeat  it  once  more,  the  simplest 
and  best  one.) 

456.  Militia  JBowl. 

A  beverage  similar  to  Bishop  or  Cardinal.  Infuse  the  rind 
of  two  lemons  in  one  quart  of  good,  white  wine  six  or  eight 
hours;  filter  the  wine,  sweeten  with  half  a  pound  of  sugar,  put 
it  on  ice,  and  use  it  when  you  please. 

457.  Jfactav. 

Peel  twelve  ripe,  very  fine  choice  apples;  cut  into  very  thin 
slices;  put  that  in  a  bowl  with  the  thinly  peeled  rind  of  two 
lemons,  cover  the  slices  thickly  with  powdered  sugar,  and  pour 
over  it  a  bottle  of  Rhine  or  Moselle  wine.  Cover  the  bowl,  and 
let  it  stand  from  ten  to  fourteen  hours;  add,  the  following  day,  a 
bottle  of  Moselle  and  one  of  champagne;  put  the  bowl  on  ice, 
and  serve. 


BOWLS.  245 


458.  Nectar  in  tlje  <£nglt0l) 

(FOR  BOTTLING.) 

Put  the  rind  of  two  or  three  lemons,  one  pound  of  raisins 
(without  seeds  and  cut  in  pieces),  one  and  a  half  pounds  of  loaf- 
sugar,  in  a  tureen,  and  pour  over  it  nine  quarts  of  boiling  water; 
after  cooling  add  the  juice  of  the  lemons,  let  the  beverage  stand 
a  week  in  a  cool  place;  stir  daily,  then  filter  through  a  flannel 
bag,  and  bottle  ;  you  may  use  it  right  away. 


459. 


Two  pounds  of  raisins  (without  seeds  and  cut  in  small  pieces) 
and  four  pounds  of  sugar  are  infused  in  nine  quarts  of  boil- 
ing water;  stir  until  the  water  is  getting  cool;  add  two  lemons 
(cut  in  slices),  one  and  a  half  to  two  quarts  of  rum  or  best  brandy; 
cover  the  vessel  well  and  let  it  stand  a  week;  stir  daily  a  few 
times,  press  all  through  flannel,  let  it  stand  for  another  week  for 
getting  clear;  decant  into  bottles  for  immediate  or  future  use. 

460.  ©range  Borol. 

Rub  the  peel  of  one  large  or  two  small  oranges  on  sugar; 
pour  over  it  a  bottle  of  Moselle  wine,  and  let  it  stand  two  hours; 
then  peel  six  oranges  very  neatly,  divide  them  into  nice  cuts, 
remove  the  seeds  and  their  inner  skin,  partially,  that  the  juice 
may  flow  out  freely;  add  one  pound  of  pulverized  sugar  and  four 
bottles  of  white  wine;  put  the  bowl  on  ice,  and  add,  before  serv- 
ing, a  bottle  of  champagne. 

461.  ©range  Cardinal. 

Peel  an  orange  very  thin  with  a  sharp  knife;  add  three  bot- 
tles of  Rhine  wine;  let  it  stand  at  least  from  eight  to  twelve 
hours;  strain  the  wine  through  a  sieve;  add  the  juice  of  six  or- 
anges and  one  and  a  half  pounds  of  sugar. 


246  BOWLS. 


462.  ©rgeat. 

This  is  a  cooling  beverage,  especially  adapted  for  sick  per- 
sons who  are  forbidden  to  drink  lemonades;  but  in  many  cases, 
as  by  dancing  parties,  musical  entertainments,  etc.,  also  for  the 
healthy,  very  refreshing  and  pleasing. 

Pour  boiling  water  over  one-fourth  pound  of  sweet  and  eight 
to  ten  bitter  almonds;  place  in  a  sieve;  skin  them;  mash  with 
one-fourth  of  a  pound  of  sugar,  and  add,  while  mashing,  a  few 
drops  of  cold  water.  Put  it  in  a  china  pot;  add,  gradually,  one 
pint  of  cold  water,  stir  well,  and  let  the  mixture  stand  in  a  cool 
place  two  hours;  strain  through  a  cloth;  place  it  on  ice;  add 
another  quart  of  cold  water  and  one  pony  of  orange-flower  wa- 
ter, and  serve. 

463.  |)mcl)  Borah 

Peel  ten  to  twelve  peaches;  cut  them  in  quarters;  remove 
the  seeds;  put  that  in  a  bowl;  strew  thickly  with  powdered 
sugar,  cover  the  bowl  well,  and  let  it  stand  from  eight  to  ten 
hours;  add  two  bottles  of  Rhine  or  Moselle  wine;  place  the 
bowl  on  ice,  and  add,  finally,  a  bottle  of  Seltzer  or  of  cham- 
pagne. 

464.  aije  JJope. 

A  bowl  similar  to  Bishop  or  Cardinal,  only  use  Tokay  wine 
instead  of  red  and  white  wine. 

Pare  off  the  rind  of  two  small  bitter  oranges;  put  the  rind  in 
a  bottle  of  Tokay;  cork  well,  and  let  stand  for  twenty-four  hours; 
filter,  and  sweeten  to  taste. 


465.  ®nglt0l)  Jlorto  Borol. 

Cut  three  lemons  into  thin  slices;  remove  the  seeds;  put  the 
slices  in  a  bowl;  pour  over  it  half  a  pint  of  sherry  and  one  quart 
of  porter:  grate  a  little  nutmeg;  place  on  ice  and  serve. 


BOWLS.  247 


466.  Bott)l  a  la  |Jart0icnne. 

(FOR  TWELVE.) 

A  large  bowl,  containing  about  two  gallons;  the  juice  of  six 
peeled  lemons,  the  juice  of  six  peeled  oranges,,  one  pound  of 
pulverized  sugar,  two  quarts  of  champagne,  two  quarts  of  Bur- 
gundy; dissolve  this  exceedingly  well;  add  a  bottle  of  Jamaica 
rum,  half  a  bottle  of  brandy,  a  whiskey-tumbler  of  chartreuse 
(green  or  yellow),  three  ponies  of  benedictine,  two  ponies  of 
curagao,  two  ponies  of  maraschino,  one  bottle  of  plain  soda,  or 
other  mineral  water.  You  may  add  a  small  pineapple,  peeled 
and  sliced.  Mix  this  well,  and  have  it  cold  on  a  large  piece 
of  ice;  serve  in  fine  glasses. 

467.  Jloapbrng  Bowl. 

The  same  recipe  as  for  a  strawberry  bowl,  only  raspberries  in- 
instead  of  strawberries. 

468.  Hfefta  BotDl. 

On  a  dry,  sunny  day  pluck  a  little  basket  of  fully  developed 
mignonette  blossoms;  free  them  from  all  green  leaves;  cut  the 
stalks  off  to  the  blossoms,  and  look  carefully  that  no  insects  or 
small  caterpillars  are  on  them;  then  place  them  in  a  tureen;  in- 
fuse them  for  twelve  hours,  well  covered  in  half  a  pint  of  arrack 
or  brandy  and  half  a  bottle  of  Rhine  wine;  strain  through  flan- 
nel; add  three  bottles  of  Rhine  wine;  sweeten  to  taste;  put  it  on 
ice,  and  add,  before  serving,  a  bottle  of  champagne  or  Seltzer. 

469.  Hum  JUp. 

Heat  three-fourths  of  a  pint  of  ale;  beat  three  or  four  eggs 
with  four  ounces  of  pulverized  sugar,  a  teaspoonful  of  pulver- 
ized ginger,  a  little  grated  nutmeg  and  a  finely  chopped  lemon- 
peel  and  a  gill  of  old  Jamaica  rum  to  a  consistent  foam;  add 
the  nearly  boiling  ale,  while  constantly  stirring,  and  pour  the 
beverage  a  few  times  from  one  vessel  into  another;  serve  in 
glasses. 

\ 


248  BOWLS. 


470.  Sillabub. 

This  word  is  derived  from  the  old  English  words,  "  to  sile  " 
("  to  strain,")  "  and  "  bub  "  ("beverage"). 

In  a  large  china  pot  mix  one  pint  of  rich,  sweet  cream,  one 
pint  of  good  Rhine  or  Hungarian  wine,  four  or  five  ounces  of 
sugar,  on  which  you  have  rubbed  off  the  rind  of  a  lemon  and  the 
juice  of  a  lemon;  let  it  get  very  cold  on  ice;  beat  to  a  thick 
foam,  and  serve  in  glasses  or  cups  as  dessert,  or  after  coffee. 

471.  Heir  Sillabub. 

On  half  a  pound  of  sugar  rub  the  rind  of  two  lemons; 
break  the  sugar  and  dissolve  it  in  a  quart  of  sweet  cream;  mix 
three-fourths  of  a  quart  of  claret  and  the  juice  of  the  lemons 
with  the  cream;  place  on  ice  for  an  hour,  and  serve. 

472.  Stvawberrn  Bowl. 

Take  one  pint  of  choice  strawberries;  cover  them  with  pow- 
dered sugar;  then  take  three  pints  of  strawberries  and  infuse 
them  with  one  pint  of  hot  sugar  syrup  two  hours;  strain  them 
through  flannel  upon  the  sugared  strawberries;  add  three  or  four 
bottles  of  Moselle  wine;  put  the  bowl  on  ice,  and  add,  finally, 
a  bottle  of  champagne. 

473.  Qwttt  Soul 

One  pound  of  powdered  sugar,  one  and  a  half  lemons  cut 
in  slices,  without  the  seeds,  and  one-fourth  of  an  ounce  of  stick 
cinnamon,  are  infused  in  a  bottle  of  Moselle  or  Rhine  wine 
twelve  hours;  strain  and  serve  in  glasses. 

474.  tDeat  Jnftian  Sangara. 

Pulverize  one-fourth  of  a  pound  of  loaf-sugar;  add  one  wine- 
glassful  of  lemon  or  lime  juice;  stir  well;  add  a  bottle  of  Madeira, 
half  a  pint  of  good  brandy,  and  one  quart  of  cold  water;  mix 
all  well,  and  grate  the  fourth  part  of  a  little  nutmeg  on  top;  put 
in  a  big  lump  of  ice,  and  serve  with  biscuits. 

This  is  a  favorite  drink  in  the  West  Indies,  and  usually  taken 
cold. 


laltecljalen. 


475.  ftppU  Bteljop. 

Peel  eighteen  to  twenty  fine,  aromatic  apples;  cut  them  into 
thin  slices,  steam  one-third  of  them  with  seven  ounces  of  raisins, 
one  glass  of  Rhine  wine,  seven  ounces  of  sugar,  and  the  juice  of 
a  lemon,  and  put  on  ice.  The  rest  of  the  apple  slices  are  boiled  in 
one  and  a  half  quarts  of  water  with  some  lemon-peel  and  stick 
cinnamon  to  a  mash;  strain;  mix  with  a  bottle  of  Rhine  wine 
and  one  pound  of  pulverized  sugar,  and  serve  over  the  steamed 
apple  slices  on  plates. 

476.  Apricot  Bt0l)op. 

Peel  about  twelve  fine,  soft  apricots;  four  of  them  are  cut  in 
pieces  and  boiled  with  the  skinned  seeds  (chopped)  and  with  the 
peel  of  the  apricots  and  half  a  pound  of  sugar;  boil  half  an  hour 
well,  strain  through  a  sieve  upon  the  others,  which  you  have  cut 
in  two;  let  all  get  cold,  and  add  a  few  glasses  of  white  wine. 

477.  Bwr  Bwijop. 

Pumpernickel  is  grated  on  a  grater  and  put  in  a  tureen;  mix 
with  it  one-fourth  of  a  pound  of  powdered  sugar,  one-fourth  of  a 
pound  of  choice  raisins,  a  teaspoonful  of  powdered  cinnamon, 
an  unpeeled  lemon,  cut  in  pieces  without  seeds;  add  a  quart  of 
white  beer  or  lager  (Franziskaner),  and  serve. 

478.  Bilberra  Bfcfjop. 

Boil  two  quarts  of  well-cleaned  bilberries  with  half  a  pint  of 
water,  one-fourth  of  a  pound  of  sugar,  some  lemon-peel  and 
some  stick  cinnamon;  strain  through  a  sieve,  mix  it  with  two 
quarts  of  white  wine,  cream  or  milk,  place  the  mixture  on  ice, 
and  serve  over  broken  Zwieback,  grated  pumpernickel  or  snow- 
balls. 

251 


252  KALTSCHALEN. 


479.  <! 

Remove  the  pits  of  one  and  a  half  quarts  of  fine  sour  cherries, 
break  one  part  of  the  pits,  put  the  cherries  and  pits  with  one 
pint  of  wine,  one  and  a  half  quarts  of  water,  six  ounces  of  sugar, 
some  stick  cinnamon  and  lemon-peel  in  a  tureen;  let  all  boil 
thoroughly  until  the  cherries  are  perfectly  soft;  then  stir  a  table- 
spoonful  of  corn-starch  in  cold  water,  mix  that,  while  continually 
stirring,  to  the  cherries,  let  boil  a  while,  strain  all  through  a  hair- 
sieve,  and  put  on  ice.  When  serving,  add  broken  Zwieback, 
cherries  steamed  in  wine  and  sugar,  snowballs  of  the  beaten 
whites  of  eggs,  seasoned  with  lemon  sugar,  etc. 

480.  Currant  33i0l)op. 

One  quart  of  choice  currants  are  strained  through  a  hair-sieve 
and  mixed  with  half  a  pound  of  powdered  sugar  and  a  good  quart 
of  light,  white  wine;  put  on  ice  and  serve  over  broken  Zwieback 
or  small  biscuits. 

481.  Canon  Bi0l)op. 

A  bottle  of  white  wine  with  one  quart  of  water  and  nine 
ounces  of  sugar  are  heated  to  the  boiling-point  (without  boiling); 
add  the  yolks  of  six  eggs  and  a  spoonful  of  flour  well  whipped, 
and  take  it  from  the  fire;  strain  through  a  sieve,  add  the  peel  of 
two  lemons,  which  you  rubbed  off  on  half  a  pound  of  sugar,  and 
their  juice;  mix  well  and  let  it  get  cold  in  the  cellar.  When 
serving,  add  some  biscuits  or  macaroni. 


482.  JtWon  Bishop. 

A  half  or  whole  very  ripe  melon  is  cut  into  small,  cubic  pieces; 
cover  them  well  with  sugar,  squeeze  over  it  the  juice  of  a  lemon 
and  let  soak  for  an  hour;  add  two  or  three  bottles  of  light,  ice- 
cold  white  wine;  stir  thoroughly,  add  some  small  biscuits  and 
serve. 


KALTSCHALEN.  253 


483.  fltelferrg  Bteljop. 

Select  from  one  pint  of  ripe  mulberries  the  third  or  fourth 
part,  z.  e. ,  the  largest  and  best,  place  the  rest  in  one  or  one  and 
a  half  quarts  of  water  over  a  slow  fire  and  boil  them  well;  strain, 
add  one  pint  of  wine  (best  red  wine),  some  lemon-peel  and  seven 
ounces  of  sugar;  boil  this  well  together,  let  it  get  cold,  and  serve 
over  the  selected  berries  which  you  covered  with  sugar. 

484.  ©range  Bi0l)op. 

On  half  a  pound  of  sugar  rub  the  rind  of  two  oranges;  heat 
to  the  boiling-point  in  one  pint  of  water;  when  the  water  has  got 
cold,  squeeze  the  juice  of  four  oranges,  add  one  bottle  of  white 
wine  and  the  peeled  slices  of  two  oranges. 

485.  |)mcl)  Bialjop. 

Boil  a  number  of  peaches  cut  in  two,  soft  in  water  after  you 
have  removed  their  pits;  mix  them  with  one  and  a  half  quarts  of 
white  wine  and  three-fourths  of  a  pound  of  sugar  and  let  it  get 
cold  on  ice. 

486.  pnmpple  Btsljoj). 

Peel  a  pineapple  and  cut  into  four  pieces;  one-half  is  cut  into 
slices;  cover  these  with  sugar  and  place  on  ice;  grate  the  other 
half,  boil  it  up  in  one  quart  of  sugar  syrup  and  press  through  a 
cloth;  add  to  this  syrup  one  and  a  half  bottles  of  Rhine  wine  and 
the  juice  of  a  lemon,  sweeten  to  taste  with  powdered  sugar,  put 
wine  and  slices  in  a  tureen,  let  it  get  cold  on  ice  and  serve  in 
glasses  or  on  plates. 

487.  Haspberrg  JBteljop. 

From  one  quart  of  choice  raspberries  select  the  best,  cover 
them  with  sugar  in  a  tureen,  then  press  the  remaining  berries 
through  a  hair-sieve,  mix  with  one  pint  of  water,  one  bottle  of 
white  wine,  the  rind  of  a  lemon  rubbed  off  on  eight  ounces  of 
sugar;  pour  this  mixture  over  the  berries  in  the  tureen,  let  it  get 
cold  on  ice  and  serve  with  small  biscuits. 


254  KALTSCHALEN. 


488.  Hire  mil]  tUine. 

Rub  the  rind  of  a  lemon  on  a  little  over  half  a  pound  of  sugar; 
refine  this  in  three-fourths  of  a  quart  of  water,  let  it  cool,  add 
one  bottle  of  white  wine  and  the  juice  of  two  lemons  and  one- 
fourth  of  a  pound  of  rice,  slowly  boiled  before,  and  place  all  on 
ice. 

489.  Strawberry  Bteljop. 

Put  one  quart  of  choice  strawberries  in  a  tureen  and  let  it 
stand  with  six  ounces  of  powdered  sugar  an  hour;  add  one  quart 
of  white  wine,  as  much  of  water,  and  the  juice  of  a  lemon; 
sweeten  to  taste  and  grate  a  little  cinnamon  on  it. 


(Ifotra  ?Drtnk0, 


490.  Champagne  Beer. 

Boil  in  a  large,  very  clean  earthen  pot  five  gallons  of  water 
with  one  and  a  half  pounds  of  sugar — brown  rock-candy  is  the 
best — until  the  sugar  is  completely  dissolved;  when  the  water  is 
cool  add  one  and  three-fourths  ounces  of  yeast;  stir  well;  cover 
the  pot,  and  let  it  stand  over  night.  The  following  day  take  off 
the  yeast  on  the  top;  place  the  fluid  in  a  cool  place,  and  decant 
it  into  another  vessel  very  carefully;  add  a  stick  of  cinnamon,  and 
one  ounce  of  lump-sugar,  which  has  been  moistened  with  twelve 
drops  of  lemon-oil;  let  it  stand  for  a  couple  of  hours;  bottle  and 
cork  well,  and  put  it  in  the  cellar;  you  may  use  it  after  four  or 
five  days. 

491.  <£gg  Beer. 

Place  one  quart  of  beer  with  four  ounces  of  sugar,  a  stick  of 
cinnamon,  and  some  pieces  of  lemon-peel  in  a  pot  over  the  fire, 
and  heat  it  to  boiling;  meanwhile  beat  six  whole  fresh  eggs  to 
foam,  and  add  the  boiling  beer,  while  continually  stirring;  then 
serve  it  in  cups. 

492.  ®inger  Beer. 

Put  in  a  large  earthen  vessel  the  rind  of  a  thinly  peeled  lemon 
and  the  juice  of  four,  two  ounces  of  pulverized  ginger,  two  and 
one-half  pounds  of  powdered  sugar,  half  an  ounce  of  cremor 
tartari;  pour  over  it  ten  quarts  of  boiling  water,  and  add,  after  the 
water  is  lukewarm  only,  one  ounce  of  pressed  yeast,  dissolved  in 
a  little  water;  stir  the  fluid  well,  and  let  it  ferment  to  the  follow- 
ing day.  Then  take  off  the  yeast  on  top;  decant  the  beer  care- 
fully into  bottles,  so  as  not  to  disturb  the  yeast;  cork  well,  and 
the  beer  is  ready  for  use  after  three  or  four  days. 
17  257 


258  EXTRA    DRINKS. 


493.  ©tnger  |)op. 

Put  one  pound  of  lump-sugar,  one  ounce  of  pulverized  ginger, 
one  ounce  of  cremor  tartari  in  five  quarts  of  boiling  water;  when 
the  water  is  nearly  cold,  add  one  ounce  of  pressed  yeast,  dissolved 
in  a  little  water;  strain  it  into  bottles;  tie  the  cork  with  wire, 
and  you  may  use  the  beverage  after  six  or  eight  hours. 

494.  ffiloria. 

The  French  are  very  fond  of  this  beverage. 

Take  very  strong,  well-strained  coffee,  and  pour  it  over  half  a 
cupful  of  sugar;  the  result  will  be  a  consistent  syrup;  in  the  mo- 
ment of  serving  pour  in  a  teaspoonful  of  brandy;  light  it,  and 
extinguish  the  flame  after  a  few  seconds,  and  drink  the  gloria  as 
hot  as  you  possibly  can. 

495.  Ktw00. 

This,  for  every  Russian  household,  necessary  national  bev- 
erage, which  is  also  used  for  different  soups  and  other  dishes,  is 
manufactured  for  the  family  use  in  the  following  way: 

Ten  pounds  of  rye  flour,  one  pound  of  malt,  and  one  pound 
of  buckwheat  flour  are  stirred  in  a  tub  with  three  quarts  of  warm 
water;  then  pour  over  it  three  quarts  of  boiling  water;  after  half 
an  hour  add  again  six  quarts  of  boiling  water,  and  repeat  this 
in  half-hourly  intervals  three  times  more;  stir  the  flour  in  the 
water  well;  let  it  get  cool,  cover,  and  let  it  stand  in  a  rather 
warm  place;  the  following  day  you  thin  the  kvass  with  cold  water; 
put  it  in  a  cool  place;  let  it  thoroughly  sour,  and  bottle.  When 
the  kvass  is  nearly  used  up,  leave  a  couple  of  quarts  of  the  bev- 
erage in  the  tub  for  the  next  souring;  the  thick  sediment  at  the 
bottom  is  then  thrown  away,  but  it  may  be  used  on  farms  suc- 
cessfully as  food  for  the  beasts  of  burden. 

Another  recipe  is  the  following: 

Twenty  pounds  of  rye  flour,  and  as  much  malt  flour  are  stir- 
red with  cold  water,  and  kneaded  well ;  then  form  loaves  of  bread 


EXTRA    DRINKS.  259 


from  ten  to  twelve  pounds  each;  press  with  the  fingers  some  deep 
holes  into  them;  pour  cold  water  into  these  holes;  place  the 
loaves  in  a  very  hot  baking-oven,  and  bake  them  brownish 
black;  leave  them  over  night  in  the  oven;  break  forty  pounds  to 
moderate-sized  pieces;  put  them  in  a  tub;  pour  fifty  to  sixty 
quarts  of  boiling  water  over  them;  cover  the  pot  with  canton 
flannel  and  a  wooden  lid  very  well,  and  let  soak  for  two  hours. 
Pour  the  entire  quantity  into  a  cask,  the  bottom  of  which  is 
covered  with  cross-laid  slats,  which  again  are  covered  by  straw 
to  prevent  the  falling  through  of  the  bread ;  through  a  side-faucet 
decant  the  kvass,  and  fill  it  again  into  the  cask;  repeat  this  a 
few  times  to  clear  it  sufficiently;  in  a  vessel  already  soured  it 
need  stay  for  only  twenty-four  hours,  but  in  a  new  cask  it  must 
stand  for  a  few  days  until  it  is  sufficiently  sour. 

Besides  this  bread-kvass,  this  beverage  may  be  made  also  from 
fruits:  so  you  may  make  apple-kvass  by  rowing  apple-slices  and 
whole  pears  on  strings,  and  drying  them  in  the  sun ;  in  a  cask  of 
about  fifteen  gallons  you  put  twenty-four  quarts  of  dried  apples, 
and  as  many  dried  pears,  and  fill  the  cask  with  boiled  but  cooled- 
off  water;  let  it  stand  for  three  days  on  a  rather  warm  place;  then 
bring  it  into  the  cellar;  cover  the  bung-hole  with  canvas,  and  let 
the  kvass  ferment.  After  fermentation  bung  the  cask;  bottle 
after  four  weeks;  add  to  each  bottle  a  handful  of  raisins;  cork, 
and  seal,  and  let  them  lie  a  few  months  in  a  cellar;  cover  them 
with  a  layer  of  sand. 


Jfrat 


JFntit 


496.  <£nglt0l)  Apricot  tDtne* 

Boil  twelve  pounds  of  ripe,  stoneless  apricots  with  one  pound 
of  lump-sugar,  half  an  hour,  in  twelve  quarts  of  water;  add  one- 
iourth  of  the  peeled  and  roughly  mashed  kernels,  and  let  the 
fluid  get  cool  in  a  well-covered  vessel.  After  cooling,  add,  while 
stirring,  a  tablespoonful  of  beer-yeast;  let  it  ferment  three  or  four 
days.  Then  fill  the  juice  into  a  very  well-cleaned  cask,  and  add, 
when  the  fermentation  is  complete,  a  bottle  of  Rhine  wine;  let 
the  cask  rest  for  half  a  year,  fill  the  contents  into  bottles,  and 
let  them  lie  a  year  before  using. 


497.  Bilberrg  tDinc. 

Boil  three  pints  of  water  with  four  quarts  of  selected  bilberries 
for  twenty  minutes,  strain  the  juice  through  canton  flannel, 
cover,  and  let  it  stand  for  half  an  hour;  then  fill  it  carefully  into 
another  pot;  let  it  boil  once  more  a  few  seconds  with  twelve 
ounces  of  sugar,  one-eighth  of  an  ounce  of  ground  cinnamon, 
and  one-tenth  of  an  ounce  of  ground  cloves;  bottle  after  cooling, 
seal  the  bottles,  and  put  them  in  the  cellar. 

498.  #ngli0I)  UlackbnTs  tUhte. 

Put  any  large  quantity  of  ripe  and  dry  blackberries  in  a  large 
stone  jar,  pour  over  it  boiling  water,  and  place  it  over  night  in  a 
tepid  oven;  squeeze  the  berries  thoroughly  in  the  morning, 
strain  through  a  fine  sieve,  and  let  the  juice  ferment  a  fortnight; 
then  add  to  each  four  quarts  of  juice  one  pound  of  pulverized 
sugar,  and  half  a  pint  of  brandy  or  rum;  fill  the  fluid  into  a  cask, 
bung  well,  and  let  it  lie  in  a  cellar  a  few  months  before  using. 

263 


264  FRUIT    WINES. 


499.  CHrer. 

Cider  is  chiefly  produced  in  large  quantities  by  pressing 
apples  with  an  addition  of  water;  yet  one  may  obtain  smaller 
quantities  for  the  family  use  without  too  great  trouble,  by 
grating  fine,  juicy  peeled  apples  on  a  grater;  filter  the  juice 
through  a  cloth,  pour  it  into  stone  jars,  and  add  some  roasted 
apples  to  hasten  fermentation.  When,  after  a  couple  of  days,  a 
skin  appears  on  the  juice,  fermentation  is  complete;  remove  the 
skin,  bottle  the  cider,  and  keep  it  in  a  cool  place. 

Larger  quantities  of  cider  are  obtained  by  mashing  good, 
juicy  apples;  press  them,  and  fill  the  juice  into  a  small  Rhine 
wine  cask.  Place  this  cask  in  a  cool  room  upon  a  skid,  when 
the  juice  will  soon  begin  to  ferment;  fermentation  will  take  about 
a  fortnight;  during  this  time  remove  with  a  clean  piece  of  linen 
all  stuffs  thrown  to  the  surface;  as  soon  as  fermentation  is  done 
fill  the  cask  up  with  water,  bung  it  well,  and  let  it  lie  in  the  cel- 
lar half  a  year;  decant  it  into  another  cask,  let  it  lie  for  another 
two  months,  and  fill  into  bottles. 

500.  Currant  tHtne. 

Collect  the  perfectly  ripe  currants  on  a  sunny  day,  clean,  and 
put  them  in  a  big  earthen  or  wooden  pot,  and  mash  them  with 
a  wooden  masher;  let  ferment  in  a  cellar,  and  strain  through  a 
hair-sieve  with  a  wooden  spoon;  never  use  your  hands;  decant 
into  a  little  cask;  add  to  each  quart  of  juice  half  a  pound  of 
powdered  sugar,  and  to  each  twelve  quarts  of  juice  one  quart  of 
brandy  or  arrack  ;  let  the  wine  stand  six  weeks,  bottle,  and  use 
after  two  months. 


501.  Currant  ttHne  in  %  <£nglt0l) 

From  twelve  to  fourteen  quarts  of  currants  are  mashed,  the 
juice  pressed  out,  and  the  remnants  covered  with  eighteen  quarts 
of  cold  water;  stir  repeatedly,  press  out  again  the  following  day, 
mix  with  the  juice,  and  fourteen  pounds  of  loaf-sugar;  when  the 


FRUIT    WINES.  265 


sugar  is  dissolved,  fill  the  juice  into  a  cask,  so  as  not  to  fill  it  en- 
tirely; bung,  and  bore  a  small  hole  with  a  gimlet;  let  it  stand 
four  weeks  in  a  place  where  the  temperature  never  sinks  below 
68°  F. 

After  this  period  add  three  pounds  of  sugar  dissolved  in  two 
quarts  of  warm  water;  shake  the  cask  well,  and  bung  again. 
Six  or  eight  weeks  later,  when  no  more  noise  of  the  fermenta- 
tion can  be  heard  going  on,  decant,  add  two  quarts  of  brandy; 
let  the  wine  stand  two  months  in  the  cellar;  then  fill  into 
another,  but  not  new  cask,  which  must  be  entirely  filled,  and 
bung.  After  three  or  four  years,  always  in  a  temperature  not  be- 
low 68°  F.,  bottle,  and  you  obtain  a  delicious  beverage,  which 
much  resembles  good  grape  wine. 

502.  ®nglt0t)  fltontolion  iUtne. 

Pluck  about  four  quarts  of  the  yellow  petals  of  the  dande- 
lion blossoms;  take  care  that  they  are  clean  from  insects;  infuse 
them  three  days  in  four  and  a  half  quarts  of  hot  water;  stir  it 
now  and  then,  strain  through  flannel,  and  boil  the  water  half  an 
hour  with  the  rind  of  a  lemon  and  of  an  orange,  some  ginger, 
and  three  and  a  half  pounds  of  lump-sugar;  after  boiling  add 
the  lemon  and  orange,  cut  into  slices,  without  seeds;  let  it  get 
cool;  add  a  little  yeast  on  toast.  After  one  or  two  days  the 
fermentation  is  done;  then  fill  into  a  cask  and  after  two  months 
you  may  bottle. 

(The  wine  is  very  good  against  liver-complaints.) 

503.  «lfor  tUine. 

Twenty-six  pounds  of  elderberries  are  boiled  in  fifty  quarts  of 
water,  an  hour,  while  adding  one  ounce  of  pimento  and  two 
ounces  of  ginger;  place  forty-four  pounds  of  sugar  in  a  tub, 
strain  the  fluid  over  it,  squeeze  all  the  juice  out  of  the  berries, 
add  four  ounces  of  cremor  tartari;  let  the  fluid  stand  two  days, 
fill  into  a  cask,  place  a  brick  over  the  bung-hole,  and  stir  every 
other  day. 

When  fermentation  is  complete,  add  two  or  three  quarts  of 
cognac  spirits;  bung,  and  bottle  after  four  months. 


266  FRUIT    WINES. 


504.  ©tnger  tUine. 


Boil  sixteen  pounds  of  sugar  and  twelve  ounces  of  well-pul- 
verized Jamaica  ginger  in  twenty-four  quarts  of  water  half  an 
hour;  skim  carefully,  and  let  it  stand  till  the  following  day. 

Cut  seven  pounds  of  raisins  in  pieces,  remove  the  seeds,  put 
the  raisins  in  a  cask  with  four,  quarts  of  good  brandy  or  arrack, 
and  three  or  four  lemons,  sliced  and  without  seeds;  pour  over  it 
the  fluid,  which  you  decant  carefully;  bung  the  cask;  clear  the 
wine  after  a  fortnight  with  one  ounce  of  pale  white  glue,  and 
bottle  after  another  fortnight. 

505.  ©oo0cberrg  tUine. 

Unripe,  but  otherwise  perfectly  developed  gooseberries  of  a 
good  kind  are  mashed  in  a  tub;  after  twenty-four  hours  decant 
the  juice;  infuse  the  berries  in  lukewarm  water  twelve  hours  in 
the  proportion  of  one  quart  of  water  to  four  quarts  of  berries; 
strain;  mix  it  with  the  decanted  juice;  add  to  each  twenty 
quarts  of  fluid  twelve  pounds  of  broken  sugar,  and  let  the  wine 
ferment  in  a  warm  place.  After  two  or  three  days  fill  into  a 
cask;  add  to  each  twenty  quarts  of  wine  two  quarts  of  best 
brandy;  bung  well,  and  place  it  in  not  too  cold  a  cellar;  to  obtain 
an  excellent  gooseberry  wine  it  ought  to  remain  in  the  cellar 
five  years,  yet  you  may  decant  after  a  year:  of  course  the  prod- 
uct will  be  inferior. 

506.  Sparkling  <£>oo0eberrg  tUine. 

Forty  pounds  of  large,  but  still  green  gooseberries  are  mash- 
ed in  a  tub,  infused  in  eighteen  quarts  of  lukewarm  water;  stir 
thoroughly;  decant  the  water,  and  squeeze  the  fruits  through  a 
sieve,  while  you  mix  it  again  with  four  or  five  quarts  of  water. 

Dissolve  thirty  pounds  of  loaf-sugar,  and  three  and  one-third 
ounces  of  cremor  tartari  in  the  juice,  and  add  water  to  have  al- 
together fifty  quarts  of  fluid:  cover  the  tub  with  a  cloth,  and  let 
it  stand  undisturbed  two  days  in  a  temperature  not  below  6op  F. 


FRUIT    WINES.  267 


Then  pour  the  wine  into  a  cask  containing  exactly  45  or  46 
quarts,  and  keep  the  remaining  fluid  for  the  purpose  of  rilling 
up  afterward  during  fermentation;  when  you  can  no  longer  hear 
the  hissing  noise  of  fermentation,  bung,  but  make  a  hole  beside 
the  bung  with  a  gimlet,  closed  by  a  small  cork,  which  is  to  be 
taken  out  every  other  day  to  avoid  bursting.  After  ten  or 
twelve  days  cork  solidly;  place  the  cask  in  a  cool  cellar,  and  let 
it  lie  till  the  end  of  December;  decant  the  wine  into  a  new  cask, 
and  clear  with  pale  white  glue  in  the  proportion  of  one  ounce 
to  one  quart  of  wine. 

In  spring  bottle  at  the  time  when  the  gooseberries  of  the 
same  kind  begin  to  bloom;  fasten  your  corks  with  wire. 


507.     one     iling  d  la  Hu00e. 


Refine  four  pounds  of  honey,  and  mix  it  with  two  pounds  of 
pulverized  sugar,  the  rind  of  four  lemons  rubbed  on  sugar,  and 
the  juice  of  six  lemons;  after  cooling  mix  it  well  with  eight 
quarts  of  cold  well-water;  pour  the  fluid  into  a  cask,  bung  it, 
and  put  it  in  the  cellar.  After  a  fortnight  decant,  bottle,  cork, 
and  seal,  and  let  the  bottles  lie  a  few  weeks  before  using. 

508.  Canon  tUine. 

Boil  six  quarts  of  water  with  four  pounds  of  lump-sugar  to 
the  consistency  of  syrup;  peel  five  lemons,  and  put  the  rind  in 
a  large,  clean  pot;  pour  the  boiling  syrup  over  the  rind;  when 
the  syrup  is  cool  add  the  juice  of  ten  lemons,  a  piece  of  toast 
covered  with  a  spoonful  of  yeast,  and  let  it  stand  two  days, 
when  fermentation  begins.  Then  remove  the  rind;  pour  the 
fluid  into  a  cask  which  must  be  completely  filled;  let  the  wine 
ferment,  and  cork  when  the  fermentation  is  complete.  After 
three  months  bottle  and  use. 

509.  ©range  itttne. 

Boil  twenty-eight  pounds  of  loaf-sugar  in  thirty-two  quarts 
of  water,  with  the  whites  and  the  cracked  shells  of  four  eggs,  the 
whites  being  beaten  to  foam;  skim  well;  let  the  concoction  get 


268  FRUIT    WINES. 


cool;  add  the  juice  of  ninety  bitter  oranges;  mix  all  very  well; 
filter;  add  half  a  pound  of  yeast  put  on  toast,  let  stand  for 
twenty-four  hours;  fill  into  a  cask,  add  one  quart  of  fine  brandy. 
After  fermentation  is  complete,  bung  well;  after  three  months 
decant  into  another  cask,  add  another  quart  of  brandy,  let  it  lie 
for  a  year,  bottle,  and  let  the  bottles  lie  for  three  months  before 
using. 

510.  JJmr  (SEIjampagtu. 

Juicy  and  sweet  pears  are  mashed;  press  the  juice  out,  and 
fill  it  into  a  small  cask;  cover  the  bung-hole  with  a  piece  of  mus- 
lin, and  let  it  stand  for  a  few  days.  The  juice  begins  now  to 
ferment,  and  to  foam  considerably;  after  the  fermentation  is 
complete  fill  into  another  cask,  bung  well,  and  let  it  lie  in  a  cel- 
lar for  six  weeks;  after  this  fill  the  wine  into  bottles,  fasten  the 
corks  with  wire,  and  you  may  use  it  after  three  or  four  more 
weeks. 

511.  Hcusin  iUine. 

Pour  twenty-four  quarts  of  boiling  water  over  twenty-four 
pounds  of  extra  good  raisins;  add  six  pounds  of  sugar;  let  it 
stand  a  fortnight;  stir  daily;  decant  the  fluid,  squeeze  the  rais- 
ins, and  add  three-fourths  of  a  pound  of  finely  pulverized  cremor 
tartari;  fill  into  a  cask,  let  it  ferment;  bung;  let  it  lie  for  six 
months,  decant  into  another  cask;  let  it  lie  again  three  months, 
and  bottle. 

512. 


If  you  wish  a  raisin  wine  resembling  in  taste  the  muscatel 
wine  you  proceed  as  follows: 

Boil  eight  pounds  of  choice  raisins  in  twenty-four  quarts  of 
water  perfectly  soft,  press  them  through  a  sieve,  add  the  mass  to 
the  water  in  which  the  raisins  have  been  boiled,  likewise  add 
twelve  pounds  of  lump-sugar;  when  the  sugar  is  dissolved  let  the 
wine  ferment  in  a  cask  by  adding  one-fourth  of  a  quart  of  yeast. 
When  the  fermentation  is  nearly  over,  hang  a  linen  bag  filled 
with  two  and  a  half  quarts  of  elderberries  into  the  cask;  remove 
the  bag  as  soon  as  the  wine  has  the  required  taste  ;  let  the  wine 
lie  for  six  months  and  bottle. 


FRUIT    WINES.  269 


513.  ftabtn ' jtDhu  in  %  fijebrnu  St^le. 

The  raisin  wine,  which  is  used  as  so-called  Easter  wine  during 
the  Passover  in  all  orthodox  Hebrew  families,  is  easily  made  as 
follows: 

A  fortnight  before  the  feast,  select  three  pounds  of  fine  raisins; 
cut  them  in  small  pieces  and  remove  the  seeds;  put  them  with 
one  pound  of  sugar  in  a  jug  and  pour  over  six  or  seven  quarts  of 
cold  water;  place  the  vessel,  covered,  on  or  behind  the  hearth; 
skim  after  three  or  four  days;  filter  through  a  funnel  lined  with 
linen  or  blotting-paper  into  bottles;  add  to  each  bottle  some 
stick  cinnamon,  lemon-peel,  and  cloves;  cork  well  and  put  them 
in  the  cellar,  until  you  use  them. 

514.  $ia0pbm*2  tOtne. 

Ripe  raspberries  are  mashed  with  a  wooden  spoon  and  put 
into  a  stone  jar;  add  one  quart  of  cold  water  to  each  quart  of 
berries.  The  following  day  you  decant  the  fluid,  press  the  ber- 
ries through  a  cloth,  add  one  pound  of  sugar  to  every  quart  of 
wine;  fill  the  wine  into  a  cask  and  stir  daily;  when  fermentation 
is  done,  add  one  quart  of  white  wine  to  every  four  quarts  of 
raspberry  wine;  bung  the  barrel,  let  it  lie  three  months,  bottle  the 
wine  and  it  is  ready  for  use. 

515.  €ngli0l)  topberrg  tUhte. 

Throw  twenty  quarts  of  ripe  raspberries  into  a  tub,  pour 
twenty  quarts  of  boiling  water  over  them,  cover  the  tub  well  and 
let  it  stand  until  the  following  day;  skim,  press  the  berries 
through  a  hair-sieve  and  let  the  fluid  stand  again  from  four  to 
five  hours.  Decant  it  into  a  barrel,  add  gradually  twelve  pounds 
of  pulverized  sugar,  mix  one  quart  of  the  fluid  with  three  table- 
spoonfuls  of  very  fresh  ale  yeast  and  mix  this  with  the  rest  of  the 
wine;  cover  the  bung-hole  with  a  piece  of  paper  and  a  brickstone 
and  let  the  wine  ferment.  As  soon  as  the  fermentation  is  over, 
bung  the  barrel  well,  and  after  four  weeks  decant  the  wine  into 


270  FRUIT    WINES. 


another  clean  barrel;  clear  the  fluid  with  two-thirds  of  an  ounce 
of  pale,  sweet  glue  and  add  one  quart  of  fine  brandy  to  the  wine; 
bung  well  and  let  it  lie  for  a  year  in  a  cool  cellar;  bottle  and  seal, 
and  let  the  bottles  lie  for  another  year. 


516.  Sloe  tlltnt. 

Fresh,  ripe  sloes  are  put  in  a  tub,  for  each  quart  of  sloes  one 
quart  of  water;  boil  the  water  and  pour  it  boiling  overthe  sloes; 
let  that  stand  five  days;  stir  daily.  Add  to  each  quart  of  fluid 
one  pound  of  loaf-sugar;  dissolve  by  continually  stirring;  fill 
all  in  a  cask,  add  one  pint  of  brandy  to  each  six  quarts  of  fluid; 
let  it  lie  in  the  cask  for  a  year,  at  least,  before  bottling;  let  the 
bottles  lie  for  another  year,  when  the  wine  will  have  the  gout  of 
port  wine. 

517.  Qpiccb  tUtne. 

Wash  one-fourth  of  an  ounce  of  cloves,  as  much  ginger,  twice 
as  much  cinnamon  and  nutmeg;  pour  over  it  ten  or  twelve  quarts 
of  Madeira  and  let  it  stand  for  a  few  days  in  moderate  warmth; 
strain  it  through  blotting-paper  and  drink  it  in  very  small  doses. 


518.  Straroborrg  tUine. 


Pour  over  twelve  quarts  of  strawberries  twelve  quarts  of  cold 
water  and  let  stand  twenty-four  hours.  Strain,  add  eight  pounds 
of  sugar,  eight  quarts  of  apple  cider,  the  thin  peel  of  a  lemon 
and  one  ounce  of  cremor  tartari;  fill  all  in  a  barrel;  it  must  oc- 
cupy not  more  than  three-fourths  of  the  barrel's  volume ;  bung, 
and  bore  a  hole  beside  the  bung  with  a  gimlet;  let  the  barrel 
stand  four  weeks  on  a  temperate  place.  Then  add  three  pounds 
of  sugar,  shake  the  barrel  well  and  bung  again.  After  six  to 
eight  weeks  decant,  add  one  quart  of  cognac,  fill  back  the  wine 
into  the  cleaned  barrel,  place  it  two  months  in  the  cellar;  after 
this  time  decant  into  a  smaller  cask,  which  must  be  filled  entirely; 
bung  well ;  bottle  after  three  years  and  use. 


FRUIT    WINES.  271 


519.  ttH0cl)nialf. 

(CHERRY  WINE  WITH  HONEY  A  LA  RUSSE.) 

Into  a  strong  little  cask,  well  bound  with  iron  bands,  you  fill 
ripe  sour  cherries,  so  that  only  about  two  inches  room  is  left;  then 
pour  slowly  over  the  cherries  clean,  white,  unboiled  honey  con- 
taining no  particles  of  wax,  and  fill  each  empty  space  between  the 
cherries  with  honey.  As  soon  as  the  upper  layer  of  cherries  is 
nearly  covered  by  honey,  put  the  cover  tightly  on  the  cask,  bung 
and  seal  well  bung-hole  and  lid,  or  best  cover  the  entire  surface 
with  pitch  to  prevent  any  air  from  entering;  then  sink  the  cask 
in  sand  or  earth  for  three  months;  during  this  time  the  fermen- 
tation is  going  on ;  there  is  great  danger  the  cask  might  burst, 
unless  it  be  of  very  strong  material.  After  three  months  the 
wine  is  filtered,  bottled,  and  is  ready  for  use. 


THIRSTY  earth  drinks  up  the  rain, 
Trees  from  earth  drink  that  again; 
Ocean  drinks  the  air;  the  sun 
Drinks  the  sea,  and  him  the  moon. 
Any  reason,  canst  thou  think, 
I  should  thirst  while  all  these  drink  ? 


ANACREON. 


DRINK  !  enjoy  the  hour;  what  the  morrow  bringeth 

None  can  tell;  then  vex  not  thy  soul  with  idle  care; 
Being  and  Not-being  but  a  point  divideth; 

Life  is  but  a  moment;  then  make  that  moment  fair. 
Piles  of  hoarded  treasure,  heaps  of  gold  and  silver — 

Hades  self  might  chuckle,  when  thou  call'st  them  thine; 
Surely  thou  hast  nothing  but  that  which  thou  enjoyest: 

Only  while  enjoying  canst  thou  say,   "  Tis  mine." 

AN  OLD  POET. 


HE  who  joy  has  never  found 
In  the  flute's  entrancing  sound, 
Bacchus'  gifts  who  dares  despise 
Song  and  laugh  and  maidens'  eyes; 
He  who  at  his  grudging  board, 
Thinks  upon  his  growing  hoard, 
Reckoning  interest  in  his  head — 
Him  I  count  already  dead. 
Shuddering  and  disgusted,  I 
Pass  the  meagre  carcass  by. 

AN  OLD  POET. 
275 


276  POETRY. 


Now  with  roses  we  are  crowned, 
Let  our  mirth  and  cups  go  round, 
While  a  girl,  whose  hand  a  spear, 
Wound  with  ivy  twines,  does  bear, 
With  her  white  feet  beats  the  ground 
To  the  lyre's  harmonious  sound, 
Played  by  some  fairy  boy,  whose  choice 
Skill  is  heightened  by  his  voice; 
Bright-haired  Love,  with  his  divine 
Mother,  and  the  god  of  wine 
Will  flock  hither,  glad  to  see 
Old  men  of  their  company. 

ANACREON. 

€>tl)dlo,  II.  3. 

AND  let  me  the  canakin  clink,  clink, 
And  let  me  the  canakin  clink: 

A  soldier's  a  man, 

A  life's  but  a  span, 
Why,  then,  let  a  soldier  drink. 

biltong  cwb  Ckopatra,  II.  7. 

COME,  thou  monarch  of  the  vine, 
Plumpy  Bacchus,  with  pink  eyne: 
In  thy  vats  our  cares  be  drown'd; 
With  thy  grapes  our  hairs  be  crown 'd ; 
Cup  us,  till  the  world  go  round ; 
Cup  us,  till  the  world  go  round. 

King  <§enrB  IV.,  Seconir  |)art,  IV.  3. 

A  GOOD  sherris-sack  hath  a  twofold  operation  in  it:  it  ascends 
me  into  the  brain,  dries  me  there  all  the  foolish,  and  dull  and 
crudy  vapours  which  environ  it,  makes  it  apprehensive,  quick, 
forgetive,  full  of  nimble,  fiery,  and  delectable  shapes,  which  de- 
livered o'er  to  the  voice  (the  tongue),  which  is  the  birth,  becomes 


POETRY.  277 


excellent  wit.  The  second  property  of  your  excellent  sherris  is, 
the  warming  of  the  blood,  which,  before  cold  and  settled,  left 
the  liver  white  and  pale,  which  is  the  badge  of  pusillanimity 
and  cowardice;  but  the  sherris  warms  it,  and  makes  it  course 
from  the  inwards  to  the  parts  extreme.  It  illumines  the  face, 
which,  as  a  beacon,  gives  warning  to  all  the  rest  of  this  little 
kingdom,  man,  to  arm;  and  then  the  vital  commoners,  and  in- 
land petty  spirits  muster  me  all  to  their  captain,  the  heart;  who, 
great  and  puffed  up  with  this  retinue,  does  any  deed  of  courage; 
and  this  valor  comes  of  sherris.  So  that  skill  in  the  weapon  is 
nothing  without  sack,  for  that  sets  it  a-work;  and  learning,  a 
mere  hoard  of  gold  kept  by  a  devil,  till  sack  commences  it,  and 
sets  it  in  act  and  use.  Hereof  comes  it  that  Prince  Harry  is 
valiant,  for  the  cold  blood  he  did  naturally  inherit  of  his  father, 
he  has,  like  lean,  steril,  and  bare  land,  manured,  husbanded, 
and  tilled  with  excellent  endeavour  of  drinking  good,  and  good 
store  of  fertile  sherris,  that  he  has  become  very  hot  and  valiant. 
If  I  had  a  thousand  sons,  the  first  human  principle  I  would  teach 
them  should  be,  to  forswear  their  potations,  and  to  addict  them- 
selves to  sack. 


Scotcl)  Drink. 

BY   ROBERT   BURNS. 

LET  other  poets  raise  a  fracas 

'Bout  vines,  an'  wines,  an'  druken  Bacchus 

An'  crabbit  names  an'  stories  wrack  us, 

An'  grate  our  lug, 
I  sing  the  juice  Scotch  bear  can  mak'  us, 

In  glass  or  jug. 

O  thou,  my  muse  !  guid  auld  Scotch  drink, 
Whether  thro'  wimplin'  worms  thou  jink, 
Or,  richly  brown,  ream  o'er  the  brink 

In  glorious  faem, 
Inspire  me,  till  I  lisp  an'  wink, 

To  sing  thy  name. 


2/8  POETRY. 


Let  husky  wheat  the  haughs  adorn, 
An'  aits  set  up  their  awnie  horn, 
An'  pease  an'  beans,  at  e'en  or  morn, 

Perfume  the  plain, 
Leeze  me  on  thee,  John  Barleycorn, 

Thou  king  o'  grain  ! 

On  thee  aft  Scotland  chows  her  cood, 
In  souple  scones,  the  wale  o'  food  ! 
Or  tumblin'  in  the  boilin'  flood, 

Wi'  kail  an'  beef; 
But  when  thou  pours  thy  strong  heart's  blood, 

There  thou  shines  chief. 

Food  fills  the  wame,  an'  keeps  us  livin'; 
Tho'  life's  a  gift  no  worth  receivin', 
When  heavy-dragg'd  wi'  pine  an'  grievin'; 

But,  oil'd  by  thee, 
The  wheels  o'  life  gae  down  hill  scrievin', 

Wi'  rattlin'  glee. 

Thou  clears  the  head  o'  doited  Lear, 
Thou  cheers  the  heart  o'  drooping  Care; 
Thou  strings  the  nerves  o'  Labour  sair 

At 's  weary  toil; 
Thou  ev'n  brightens  dark  Despair 

Wi'  gloomy  smile. 

Aft,  clad  in  massy,  siller  weed, 
Wi'  gentles  thou  erects  thy  head: 
Yet  humbly  kind  in  time  o'  need, 

The  poor  man's  wine, 
His  wee  drap  praritch,  or  his  bread 

Thou  kitchens  fine. 

Thou  art  the  life  o'  public  haunts; 
But  thee  what  were  our  fairs  an'  rants  ! 
E'en  godly  meetings  o'  the  saunts 

By  thee  inspir'd, 
When  gaping  they  besiege  the  tents 

Are  doubly  fir'd. 


POETRY.  279 


That  merry  night  we  get  the  corn  in, 
O  sweetly  then  thou  reams  the  horn  in  ! 
Or  reckin',  on  a  New- Year  mornin', 

In  cog  or  bicker, 
An'  just  a  wee  drap  sp'ritual  burn  in 

An'  gusty  sucker  ! 

When  Vulcan  gies  his  bellows  breath, 
An'  ploughmen  gather  wi'  their  graith, 
O  rare  !  to  see  thee  fizz  an'  freath 

I'  th'  lugget  caup  ! 
Then  Burnewin  comes  on  like  Death 

At  ev'ry  chap. 

Nae  mercy,  then,  for  airn  or  steel, 
The  brawnie,  bainie  ploughman  chiel, 
Brings  hard  owrehip,  wi'  sturdy  wheel, 

The  strong  forehammer, 
Till  block  an'  studdie  ring  an'  reel 

Wi'  dinsome  clamour. 

When  skirlin'  weanies  see  the  light, 
Thou  makes  the  gossips  clatter  bright, 
How  fumblin'  cuifs  their  dearies  slight 

Wae  worth  the  name  ! 
Nae  howdie  gets  a  social  night, 

Or  plack  frae  them. 

When  neebors  anger  at  a  plea, 
An'  just  as  wud  as  wud  can  be, 
How  easy  can  the  barley-bree 

Cement  the  quarrel ! 
It's  aye  the  cheapest  lawyer's  fee 

To  taste  the  barrel. 

Alake  !  that  e'er  my  muse  has  reason 
To  wyte  her  countrymen  wi'  treason  ! 
But  monie  daily  weet  their  weason 

Wi'  liquors  nice; 
An'  hardly,  in  a  winter's  season, 

E'er  spier  her  price. 


280  POETRY. 


Wae  worth  that  brandy,  burning  trash  ! 
Fell  source  o'  monie  a  pain  an'  brash  ! 
Turns  monie  a  poor,  doylt,  druken  hash 

O'  half  his  days; 
An'  sends,  beside,  auld  Scotland's  cash 

To  her  warst  faes. 

Ye  Scots,  who  wish  auld  Scotland  well, 
Ye  chief,  to  you  my  tale  I  tell, 
Poor  plackless  devils,  like  mysel, 

It  sets  you  ill, 
Wi'  bitter,  dearthfu'  wines  to  mell, 

Or  foreign  gill. 

May  gravels  round  his  blather  wrench, 
An'  gouts  torment  him  inch  by  inch, 
Wha  twists  his  gruntle  wi'a  glunch 

O'  sour  disdain, 
Out  owre  a  glass  o'  whiskey  punch 

Wi'  honest  men. 

O  whiskey  !  soul  o'  plays  an'  pranks 
Accept  a  Bardie's  gratefu'  thanks  ! 
When  wantin'  thee,  what  tuneless  cranks 

Are  my  poor  verses  ! 
Thou  comes — they  rattle  i'  their  ranks 

At  ither's  a s  ! 

Thee  Fernitosh  !  O  sadly  lost  ! 
Scotland  lament  frae  coast  to  coast ! 
Now  colic  grips  an'  barkin'  hoast, 

May  kill  us  a', 
For  loyal  Forbes's  charter'd  boast 

Is  ta'en  awa  ! 

Thou  curst  horse-leeches  o'  th'  Excise 
Wha  mak*  the  whiskey  stells  their  prize  ! 
Haud  up  thy  han',  Deil  !  ance,  twice,  thrice  ! 

There,  seize  the  blinkers  ! 
An'  bake  them  up  in  brunstane  pies 

For  poor  d d  drinkers. 


POETRY.  28l 


Fortune  !  if  thou'll  but  gie  me  still 
Hale  breeks,  a  scone,  an'  whiskey  gill, 
An'  rowth  o'  rhyme,  to  rave  at  will, 

Tak'  a'  the  rest, 
An'  deal't  about  as  thy  blind  skill 

Directs  thee  best. 

®t)e  ffiure  for  $11  Care. 

BY  ROBERT   BURNS. 

No  churchman  am  I,  for  to  rail  and  to  write, 
No  statesman  nor  soldier,  to  plot  or  to  fight; 
No  sly  man  of  business,  contriving  to  snare — 
For  a  big-bellied  bottle's  the  whole  of  my  care. 

The  peer  I  don't  envy;  I  give  him  his  bow; 

I  scorn  not  the  peasant,  tho'  ever  so  slow; 

But  a  club  of  good  fellows,  like  those  that  are  here, 

And  a  bottle  like  this  are  my  glory  and  care. 

Here  passes  the  squire,  on  his  brother — his  horse; 
There,  centum  per  centum,  the  cit  with  his  purse; 
But  see  you  The  Crown,  how  it  waves  in  the  air  ! 
There  a  big-bellied  bottle  still  eases  my  care. 

The  wife  of  my  bosom,  alas  !  she  did  die; 
For  sweet  consolation  to  church  I  did  fly; 
I  found  that  old  Solomon  proved  it  fair, 
That  a  big-bellied  bottle's  a  cure  for  all  care. 

I  once  was  persuaded  a  venture  to  make; 
A  letter  informed  me  that  all  was  a  wreck; 
But  the  pursy  old  landlord  just  waddled  up-stairs 
With  a  glorious  bottle  that  ended  my  cares. 

"  Life's  cares  they  are  comforts,"  a  maxim  laid  down 
By  the  bard,  what  d'ye  caJl  him  ?  that  wore  the  black  gown ; 
And  faith,  I  agree  with  th'  old  prig  to  a  hair; 
For  a  big-bellied  bottle's  a  haven  of  care. 


282  POETRY. 


Then,  fill  up  a  bumper,  and  make  it  o'erflow, 
The  honours  masonic  prepare  for  the  throw; 
May  every  true  brother  of  the  compass  and  square 
Have  a  big-bellied  bottle  when  harass'd  with  care. 


ffirtmkenen  S)ict)ter0. 

GOTTHOLD  EPHRAIM  LESSING. 

EIN  trunk'ner  Dichter  leerte 

Sein  Glas  auf  jeden  Zug; 
Ihn  warnte  sein  Gefaehrte: 

"  Hoer  auf  !     Du  hast  genug." 
Bereit  vom  Stuhl  zu  sinken, 

Sprach  der:  "  Du  bist  nicht  klug; 
Zu  viel  kann  man  wohl  trinken, 

Doch  nie  trinkt  man  genug." 

Wit  Qtaorke  be0  llUtne0. 

GOTTHOLD  EPHRAIM   LESSING. 

WEIN  ist  staerker  als  das  Wasser; 
Dies  gesteh'n  auch  seine  Hasser. 
Wasser  reisst  wohl  Eichen  um, 

Und  hat  Haeuser  umgerissen; 
Und  ihr  wundert  euch  darum, 

Dass  der  Wein  mich  umgerissen? 

3Ute  tmir  for  Junge  tlUin. 

GOTTHOLD   EPHRAIM   LESSING. 

IHR  Alten  trinkt,  Euch  jung  und  froh  zu  trinken, 
Drum  mag  der  junge  Wein 
Fuer  Euch,  Ihr  Alten,  sein. 

Der  Juengling  trinkt,  sich  alt  und  klug  zu  trinken. 
Drum  muss  der  alte  Wein 
Fuer  mich  den  Juengling  sein. 


POETRY.  283 


bm  tUrin. 


GOTTHOLD   EPHRAIM  LESSING. 

WEIN,  wenn  ich  dich  jetzo  trinke, 
Wenn  ich  dich  als  Juengling  trinke, 

Sollst  du  mich  in  alien  Sachen 
Dreist  und  klug,  beherzt  und  weise, 
Mir  zum  Nutz'  und  dir  zum  Preise; 

Kurz,  zu  einern  Alten  machen. 

Wein,  wenn  ich  dich  kuenftig  trinke, 
Werd'  ich  dich  als  Alter  trinken, 

Sollst  du  mich  geneigt  zum  Lachen, 
Unbesorgt  fuer  Tod  und  Luegen, 
Dir  zum  Ruhm,  mir  zum  Vergnuegen, 

Kurz,  zu  einem  Juengling  machen. 


FRIEDRICH  VON   SCHILLER. 

NIMMER,  das  glaubt  mir,  nimmer  erscheinen  die  Goetter, 

Nimmer  allein. 

Kaum  dass  ich  Bacchus,  den  Lustigen,  habe, 
Kommt  auch  schon  Amor,  der  laechelnde  Knabe, 

Phoebus,  der  Herrliche,  findet  sich  ein. 
Sie  nahen,  sie  kommen,  die  Himmlischen  alle, 
Mit  Goettern  erfuellt  sich  die  irdische  Halle. 

Sagt,  wie  bewirt'  ich,  der  Erdgebor'ne, 

Himmlischen  Chor  ? 
Schenket  mir  euer  unsterbliches  Leben, 
Goetter  !  was  kann  euch  der  Sterbliche  geben  ? 

Hebet  zu  eurem  Olymp  mich  empor  ! 
Die  Freude,  sie  wohnt  nur  in  Jupiter's  Saale; 
O  fuellet  mit  Nectar,  o  reicht  mir  die  Schale  ! 


284  POETRY. 


Reich'  ihm  die  Schale  !     Schenke  dem  Dichter, 

Hebe,  nur  ein  ! 

Netz'  ihm  die  Augen  mit  himmlischem  Thaue, 
Dass  er  den  Styx,  den  verhassten,  nicht  schaue, 

Einer  der  Unsern  sich  duenke  zu  sein. 
Sie  rauschet,  sie  perlet  die  himmlische  Quelle, 
Der  Busen  wird  ruhig,  das  Auge  wird  helle. 


FRIEDRICH  VON   SCHILLER. 

VIER  Elemente, 

Innig  gesellt, 
Bilden  das  Leben, 

Bauen  die  Welt. 

Presst  der  Citrone 
Saftigen  Stern  ! 

Herb  ist  des  Lebens 
Innerster  Kern. 

Jetzt  mit  des  Zuckers 
Linderndem  Saft 

Zaehmet  die  herbe 
Brennende  Kraft  ! 

Giesset  des  Wassers 
Sprudelnden  Schwall  ! 

Wasser  umfaenget 
Ruhig  das  All. 

Tropfen  des  Geistes 

Giesset  hinein  ! 
Leben  dem  Leben 

Gibt  er  allein. 

Eh'  es  verduftet, 

Schoepfet  es  schnell  ! 
Nur  wenn  er  gluehet, 

Labet  der  Quell. 


POETRY.  285 


DIE  stille  Freude  wollt  ihr  stoeren  ? 

Lasst  mich  bei  meinem  Becher  Wein  ! 
Mit  andern  kann  man  sich  belehren, 

Begeistert  wird  man  nur  allein. 

JOHANN  WOLFGANG  VON  GOETHE. 


Aus  dem  Feuerquell  des  Weines, 
Aus  dem  Zaubergrund  des  Bechers 
Sprudelt  Gift  und  suesse  Labung; 
Sprudelt  Schoenes  und  Gemeines: 
Nach  dem  eig'nen  Wert  des  Zechers, 
Nach  des  Trinkenden  Begabung. 

In  Gemeinheit  tief  versunken 

Liegt  der  Thor,  vom  Rausch  bemeistert; 
Wenn  er  trinkt  —  wird  er  betrunken, 

Trinken  wir  —  sind  wir  begeistert  ! 
Spruehen  hohe  Witzesfunken, 

Reden,  wie  mit  Engelszungen, 
Und  von  Gluth  sind  wir  durchdrungen, 

Und  von  Schoenheit  sind  wir  trunken  ! 

Denn  es  gleicht  der  Wein  dem  Regen, 
Der  im  Schmutze  selbst  zu  Schmutz  wird, 

Doch  auf  gutem  Acker  Segen 

Bringt,  und  jedermann  zu  Nutz  wird. 

FRIEDRICH  BODENSTEDT. 


OTTO   ROQUETTE. 

DAS  war  zu  Assmannshausen 

Wohl  an  dem  kuehlen  Rhein, 
Da  zog  ich  frisch  und  wohlgemuth 
Zum  alten  Thor  hinein. 

Zu  Assmannshausen  waechst  ein  Wein, 
Ich  meint',  das  muesst'  der  Beste  sein, 
Der  Assmannshaeuser  Wein. 


286  POETRY. 


Und  als  ich  kam  zum  Niederwald, 

Da  sah  ich  Ruedesheim, 
Da  war's  so  lustig  und  so  schoen, 
Ich  meint',  ich  waer'  daheim. 

Zu  Ruedesheim,  da  waechst  ein  Wein, 
Ich  meint',  das  muesst'  der  Beste  sein, 
Der  Wein  von  Ruedesheim. 

Und  weiter  ging's  nach  Geisenheim, 

Da  baut'ich  Huetten  gern. 
Doch  schon  erglaenzt  Johannisberg — 
O  aller  Sterne  Stern  ! 

Ja  troeste  dich,  du  armer  Wicht, 
Johannisberger  schenkt  man  nicht, 
Als  nur  besternten  Herrn. 

Nun  sagt  mir  eins,  ist  das  wohl  recht 

Von  dem  besternten  Tross, 
Dass  er  den  allerbesten  Wein 

Dem  durst'gen  Mund  verschloss? 

Das  Beste,  das  im  Lande  waechst, 
Verschliessen,  gleich  als  waer's  verhext- 
Ei,  was  mich  das  verdross  ! 

Und  gebt  ihr  nicht  das  Beste  gleich, 

Das  Gute  bleibt  uns  noch, 
Die  bess're  Sorte  zoegert  nicht, 
Das  Beste  kommt  uns  doch. 

Drum  trinket,  bis  kein  Tropfen  mehr, 
Zuletzt  muss  doch  das  Beste  her, 
Durst  sprengt  des  Passes  Joch  ! 


TRINKT  Wein  !  das  ist  mein  alter  Spruch 
Und  wird  auch  stets  mein  neuer  sein; 
Kauft  euch  der  Flasche  Weisheitsbuch, 
Und  sollt  es  noch  so  theuer  sein  ! 

Als  Gott  der  Herr  die  Welt  erschuf, 
Sprach  er:  der  Mensch  sei  Koenig  hier  ! 


POETRY.  287 


Es  soil  des  Menschen  Haupt  voll  Witz, 
Es  soil  sein  Trank  voll  Feuer  sein  ! 

Dies  1st  der  Grund,  dass  Adam  bald 
Vom  Paradies  vertrieben  ward: 
Er  floh  den  Wein,  d'rum  konnt'  es  ihm 
In  Eden  nicht  geheuer  sein  ! 

Die  ganze  Menschheit  ward  vertilgt, 

Nur  Noah  blieb  mit  seinem  Haus, 

Der  Herr  sprach:  weil  Du  Wein  gebaut, 

Sollst  Du  mein  Knecht,  mein  treuer  sein. 

Die  Wassertrinker  seien  jetzt 
Ersaeuft  im  Wasser  allzumal, 
Nur  Du,  mein  Knecht,  sollst  aufbewahrt 
Im  hoelzernen  Gemaeuer  sein  ! 

Mirza-Schaffy  !     Dir  ward  die  Wahl 
In  diesem  Falle  nicht  zur  Qual; 
Du  hast  den  Wein  erkuert,  willst  nie 
Ein  Wasserungeheuer  sein  ! 

FRIEDRICH  BODENSTEDT. 


Jigura  JnWcate  %  -Number  of  %  SDrink.) 


Foam.                . 

"jt 

.  32=; 

Absinthe   

228 

Punch  

.326    327 

TOC 

Aurore    L' 

1C 

aux  Dieux 

I  O6 

Avant  Dejeuner 

.    113 

frapp6   American  style 

I  O4. 

Avant  Souper  

112 

Cocktail  

8 

317 

B 

Admiral  The  Great 

IO7 

Alabazam           

108 

Badminton  

.    436 

Ale  Flip  

318 

Balm  Cordial  

.    235 

Punch 

3IQ 

Baseball  Lemonade 

CT 

Alliance  de  Neufchatel     .    . 

q2O 

Basle  Kirschwasser 

236 

Almonds'  Essence         .    ..    . 

22Q 

Bavaroise  a  1'eau    .    . 

C2 

Alymeth  

321 

au  chocolat  

63 

Ananas  Bowl 

4.32 

H  1'  Italienne 

64 

Cordial   .             ...  230 

4.33 

a,u  La.it 

6c 

Julep.  . 

4«?4 

Mexicaine 

c  a 

Punch  

323 

Beef  Tea,  hot  

34 

a  1'  Amerique.  .  .  . 

324 

Beer  Bishop  

.    477 

Angelica  Cordial  

231 

Bowl    English 

437 

Angelus   The 

Anisette  Cordial  

232 

Grog.  . 

JZV 

.    330 

Anticipation  

IO 

Punch 

328 

Appetit    L' 

TOO 

16 

Appetizer   The  Great 

12 

Benedictine 

238 

a  1'  Italienne  

Benefactor   hot 

*o° 

«3C 

47C 

Bilberry  Bishop 

478 

no 

Cordial  

237 

Bowl  

4.-JC 

Lemonade 

66 

Brandy  

316 

Wine  

4Q7 

Toddy    hot   

33 

Bishop  Cordial 

Apres  Souper  

III 

Cold 

^Jv 

438 

Apricot  Bishop 

4.76 

Cordial  

233 

Russian 

4jy 

Sherbet  

62 

Bitter  Orange  Cordial 

240    241 

Wine,  English  

4Q6 

Bitter  Sweet  Cocktail 

i  j 

114 

Black  Rose  

46 

19 

2 

89 

290 


INDEX. 


Blackberry  Wine,  English. .  498 

Blue  Blazer,  The  Old  Style.  36 

Bon-Appetit 13 

Bon  Boire,  Le 117 

Bowl  a  la  Parisienne 466 

Brahmapootra 118 

Brain-Duster,  The 17 

Brandy,  Hot 37 

Crusta 119 

Punch,  English 331 

Rose 120 

Toddy 121 

Bridge  Bracer,  The 122 

Bristol  Punch 332 

Broker's  Thought,  The 123 

Bunch  of  Violets 223 


Calla  Lily 125 

Campichello  Punch 335 

Cardinal 441,  442,  443 

Cassis  Liqueur 242 

Ratafia 243 

Catawba  Cobbler 91 

Celery  Bowl  a  1'Amerique. .  444 

Champagne  Beer 490 

Bowl 447 

Cobbler.  . . ; 92 

Creme 337 

Cup 130 

Punch 336 

Chartreuse 244 

Chat,  The 338 

Cherry  Bishop 479 

Brandy,  English  ..  .247,  248 
Cordial    a   la   Fran£aise 

245 246 

Essence,  wild 314 

Lemonade 67 

(for  the  sick) 68 

Ratafia 249,  250,  251 

Sherbet 69 

Chocolate  Punch 127 

Christophlet 252 

Cider 499 

Bowl,  English 445,  446 

Cinnamon  Cordial 253 

Citronelle 70 

Claret  Bowl,  English  ......  449 

Cobbler 94 

Cup 128 


Claret  Punch 126, 

cold 

English 

Clove  Cordial 

Club  Cocktail 

Coffee  and  Rum 

Coffee  Liqueur 

Cognac  

Columbus  Punch 

Confession  of  Love 

Correspondent,  The 

Cosmopolitan  Cooler,  The. . 

Crambambuli 

Cream  Fizz 

Cream  Punch  a  1'Amerique. 

Crown,  The 

Curacao 

Punch 

Currant  Bishop 

Lemonade 

Metheglin 

Ratafia 

Shrub  

Wine 

in  the  English  Style 


34i 
340 
339 
254 
29 
132 
255 
256 

131 

342 
133 
129 

343 
101 

344 
136 
257 
137 
480 

7i 
259 

258 

345 
500 
SGI 


Dandelion  Wine,  English.  . .    502 

Delicious  Sour,  The 4 

Duplex,  The 140 

E 

Easter  Crocus 134 

Egg  Beer 115,  491 

Grog 346 

Liquor 348 

.  Milk  Punch 349 

Nogg 142 

General  Harrison's.   141 

Punch 350 

Punch 347,  351 

cold 352 

Wine 354,  355 

cold 353 

Elder  Brandy,  English 260 

Wine 503 

Encore 145 

English  Ratafia,  Red 261 

"Evening  Sun,  The  " 217 

Exquisite 18 

Eye-Opener 143 


INDEX. 


291 


Fancy  Hot  Sherry 48 

Fig  Sherbet 73 

Fin  du  Siecle,  La 147 

First  One,  The 19 

Fletsch 359 

Flip 360 

Forget-me-not 150 

Foundation,  The 144 

Frapp6  a  la  Guillaume 151 

French    Ratafia  aux  Quatre 

Fruits 262,  263 

Fruit  FrappS 153 

Punch 361 


G 


Gem,  The 157 

George  IV.  Punch 362 

Gilmore  Punch 160 

Gin 264 

Bowl,  English 450 

Fizz,  Plain 95 

Puff 159 

Punch 365 

Ginger  Beer   492 

Cordial 265 

Pop 493 

Wine , 504 

Gingerette 266 

Giroflee 366 

Gladstone,  The 20 

Glasgow  Punch 367 

Gloria 494 

Glorious  Fourth,  The 161 

Golden  Fizz 97 

Gooseberry  Lemonade 74 

Wine 505 

Sparkling 506 

Grand  Royal  Fizz 99 

Grenoble  Ratafia 267 

Grog 368 


Hannibal  Hamlin 162 

Happy  Moment 163 

Heart's  Content 164 

Hip  Liqueur 268 

Hippocras 451 

Holland  Gin  Cocktail 21 


Holland's  Pride 22 

Holland  Punch .  .  .  .   369 

Honey  Wine  a  la  Russe. .  .  .   507 

Hong  Kong  Punch 38,  370 

Hoppelpoppel,  cold 371 

hot 372 

Hop  Ratafia,  English 269 

Hot  Wine 373,  374 

a  la  Francaise 375 

Hunters'  Punch 376 


Iced  Lemonade 75 

Punch 377 

Imperial 76 

Imperial  Fizz 100 

Punch 378 

Invitation,  The 166 

Iva  Liqueur 273 


Jack  Frost  Whiskey  Sour. . .  i 

Jamaica  Rum  a  la  Creole. . .  167 

John  Collins 168 

Judge,  The 155 

Juniper  Cordial 274 


Kajowsky 275 

Kaleidoscope,  The 169 

Knickerbocker 1 70 

Kiimmel 276,  277 

Kvass 495 


Ladies'  Delight 

Great  Favorite,  The 

Punch  

hot 

Lafayette  Flip 

Lait  de  Poule 39, 

Lemonade,  boiled 

Gazeuse 

Italian,  hot 

cold 

Parfait 

Seltzer 

Soda 

Strawberry 


139 
171 

379 

4i 

148 

172 
77 
78 
40 

54 
61 

57 
56 
58 


292 


INDEX, 


Lemon  Bishop  .............  481 

Punch  ............  380,  381 

Ratafia  ................  278 

English  .........  279 

Wine  .................  508 

Life-Prolonger,  The  ........  203 

Lily  Bouquet,  The  ........  124 

Linden  Blossom  Bowl  .....  452 

M 

Magenbitters  .....  .....  280,  281 

Maiden's  Kiss,  A  ..........  173 

Malinverno  Punch  .........  382 

Manhattan  Cocktail  ........  23 

Cooler,  The  ...........  174 

Punch  ................  383 

Maraschino  ...............  282 

Punch  .........  .......  384 

Maurocordato  .............  385 

May  Bowl  .........  453,  454,  455 

Mayflower,  The  ...........  152 

Mayor,  The  ...............  175 

Mecklenburg  Punch  ----  386,  387 

Medical  Drinks  ........  226,  227 

Melon  Bishop  .............  482 

Militia  Bowl  .............  456 

Milk  Lemonade,  English  ...  72 

Punch,  warm  ..........  392 

English.  388,  389,  390 

Finland  .........  391 

Our  ............  176 

Mint  Julep  ................  178 

strained  .........  177 

Liqueur  ..............  283 

Morning  Delight  ..........  180 

Mulberry   Bishop  ..........  483 

My  Hope  .................  165 


Nalifka  ...................   284 

Nap,  The  .................  181 

Nectar  ....................  457 

in  the  English  Style.  458,  459 
Punch  a  1'Amerique.  .  .  .   393 

Negus  ................  394,  395 

Ne  Plus  Ultra  .............   179 

New  Orleans  Punch  ........    182 

«  New  York  Herald,  The  ".    187 
Nonpareil  Liqueur  .........   285 

Norfolk  Punch  ............   396 


Noyeau 286 

Nuremberg  Punch 397 


Opal,  The 25 

Opal,  Imperial 24 

Opera,  The 183 

Orange  Bishop 484 

Bowl 460 

Brandy,  English 287 

Cardinal 461 

County  Pride 184 

County  Punch 185 

Flower  Ratafia 288 

Lemonade 79 

hot,  with  Brandy     42 

Liquor 289 

Punch 398 

Sherbet 80 

Turkish 81 

Wine 509 

Orgeat 462 

Oriental  Brandy  Sour 5 


Palate  Tickler 186 

Pansy  Blossom,  A 116 

Parfait  Amour 290,  291 

Paymaster,  The i88 

Peach  Bishop 485 

Bowl 463 

Brandy 316 

and  Honey 189 

Pear  Champagne 510 

Sherbet 82 

Persian  Sherbet 83 

Persico 292,  293 

Piazza 190 

Pineapple  Bishop 486 

Julep 191 

Punch 192 

Poem,  The 193 

Pomegranate  Sherbet 84 

Pope,  The 4°4 

Porter  Bowl,  English 465 

Flip 156 

Sangaree -. 194 

Port  Wine  Punch 400 

Sangaree 195 

Pousse  Cafe 200 


INDEX. 


293 


Pousse  1'Amour 198 

Premiere,  La 202 

Preserver,  The 26 

Press,  The 197 

Primrose,  The 196 

Prince  of  Wales  Punch 399 

Promenade 199 

Punch,  American 322 

a  la  Bavaroise 404 

Burned,  English 334 

Burning 333 

a  la  Creme 403 

a  la  Diable 401 

a  1'Empereur 402 

English 356,  357,  358 

a  la  Ford 405 

a  la  Frangaise 406,  407 

a  la  Regence 408 

a  la  Reine 409 

a  la  Romaine 410,  411 

a  la  Tyrolienne 412 

Q 

Queen  of  Night 204 

eueen  of  Sheba 205 

uince  Liquor 294,  295 

Quince  Liquor,  English  ....  296 

Ratafia,  French 297 

B 

Rainbow,  The 206 

Raisin  Sherbet,  Turkish. ...      85 

Wine 511,  512 

in  the  Hebrew  Style  513 

Raspberry  Bishop 487 

Bowl 467 

Lemonade  86 

Lemonade  with  Wine. . .      55 

Punch 413,  414 

Ratafia 298 

French 299 

Wine  . 514 

English 515 

Red  Wine  Punch,  hot 43 

Reliever,  The 207 

Reminder,  The 208 

Requiem,  The 211 

Reseda  Bowl 468 

Reverie 210 

Rhine  Wine  Punch 415,  416 

Rhubarb  Sherbet 87 


Rice  with  Wine 488 

Roman  Punch 209 

Rose  Ratafia 300 

Rose-Hip  Lemonade 88 

Rosoglio 301 

Royal  Fizz 98 

Punch 417 

Rum 302 

Flip 469 

Liquor 303 

Punch 418 

Russian  Punch 419 

S 

Saffron  Liquor 304 

Sangaree,  West  Indian 474 

Sans  Souci 212 

Sapazeau 420 

Scotch,  Hot 44 

Delight 47 

Senator,  The 213 

Shandy  Gaff 214 

Sherry  Bowl 448 

Cobbler 93 

Filler 146 

Flip 149 

Sillabub 470 

red 471 

Silver  Fizz 96 

Sitting  Bull  Fizz 103 

Sloe  Wine 516 

Snow  Ball,  The 215 

Snow  Flakes 421 

Soda  Cocktail 27 

Lemonade 56 

Sour  a  la  Creole 2 

Southern  Cross,  The 135 

Spiced  Rum,  hot 50 

Spiced  Wine 517 

Sporting  Punch 422 

Steel  Punch 423 

Stomach  Essence 305 

Strawberry  Bishop 489 

Bowl 472 

Liquor 306 

Punch 424 

Wine 518 

"Sun,  The" 216 

Sure  Relief,  A 45 

Swedish  Punch 49 

Sweet  Bowl 473 

Sweet  Calamus  Liquor 307 


294 


INDEX. 


T 


Tansy  and  Gin 218 

Tea  Punch,  German. . .  .363,  364 
"  Texas  Sif tings  "  Punch. ..   425 

Tip-Top  Sip 220 

Tom  and  Jerry 219 

Tom  Collins 222 

Tom  Gin  Cocktail 28 

U 

Uhles 426 

United  Service  Punch 427 

Usquebaugh,  Irish.  270,  271,  272 


Vanilla  Liquor 308,  309 

Vermouth  Cocktail 30 

Vespetro 310 

Vie  Parisienne,  La 221 

Vin  Brule 428 

Violet  Fizz 102 

Violet  Lemonade 59,  60 


W 

Walnut  Liquor 311,  312 

Washington  Punch 429 

Weeper's  Joy,  The 31 

Whiskey 315 

Cocktail 32 

Cordial 313 

Daisy 7 

Frappe 154 

Punch 430 

Genuine 158 

Sling 225 

Sour 6 

a  la  Guillaume  ....  3 

Whist 431 

William's  Summer  Cooler. .  224 

Wine  Lemonade 89 

Sherbet 90 

Wischniak 519 

"  World's  "  Morning  Delight  138 
"World's"     Pousse     Cafe, 

The .201 


NKW 


FOR  SALE  BY  BOOKSELLERS. 

Sent  postpaid  on  receipt  of  price. 


LIFE  OF  JANE  WELSH  CARLYLE, 

By  MRS.  ALEXANDER  IRELAND. 

8vo— 330  PAGES— PORTRAIT. 

The  publication  of  this  book  is  a  literary  event.  It 
is  a  remarkable  biography  of  a  wonderful  woman,  written 
and  compiled  by  one  in  thorough  sympathy  with  her  subject, 
from  material  made  public  for  the  first  time.  The  powerful 
side-light  it  throws  upon  the  life  and  character  of  Thomas 
Carlyle  will  make  the  volume  indispensable  to  all  who  ven- 
erate the  genius,  or  are  interested  in  the  personality,  of  the 
Sage  of  Chelsea. 

Vellum  cloth  (half  bound},  gilt  top)      -         -     $i   75 


THE  TABLE: 

HOW  TO  BUY  FOOD,  HOW  TO  COOK  IT,  AND 
HOW  TO  SERVE  IT. 

By   ALESSANDRO    FILIPPINI, 

Formerly  of  Delmonico's. 

One  Volume,  Octavo,  507  Pages,  and  Portrait  of  Author. 
1,550  different  recipes:  132  Recipes  for  Soups,  100  Re- 
cipes for  Sauces,  76  Recipes  for  Cooking  Eggs,  40 
Salads,  300  Desserts.  MENUS  FOR  EVERY  DAY  OF  THE 
YEAR  AND  EVERY  MEAL  OF  THE  DAY — 365  BREAKFASTS, 
365  LUNCHEONS,  365  DINNERS. 

For  twenty-five  years  Mr.  Filippini  has  been  with  Delmonico,  and 
is  now  manager  of  the  branch  house  at  341  Broadway.  Many  people 
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former  manager,  the  recipes  in  it  are  only  adapted  to  the  most  elab- 
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HEW  HOLIDAY  SET  OF  MARK  TWAIN'S 

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LIFE   ON   THE   MISSISSIPPI.     An  Octavo  Volume  of 

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Among  his  native  scenes,  he  here  describes  his  own  early 
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W.  KEMBLE. 

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"""-ft  LiDrarF  of  iiericaii  Literate  ,-'"° 

COMPILED    AND   EDITED   BY 

EDMUND  CLABENCE  STEDMAN  AND  ELLEN  MACEAY  HUTC2IN30N. 

7'/fo?  "  Librarv  of  American  Literature  "  zV  M^  Washington  Monument 
of  American  Letters. 

CONTENTS: 

Vol.      I. — EARLY  COLONIAL  LITERATURE,  1607-1675. 

Vol.    II. — LATER  COLONIAL  LITERATURE,  1676-1764. 

Vol.  III. — LITERATURE  OF  THE  REVOLUTION,  1765-1787. 

Vol.  IV. — LITERATURE  OF   THE  REPUBLIC,   Constitutional  Period, 
1788-1820. 

Vol.    V. — LITERATURE  OF  THE  REPUBLIC,  1821-1834. 

Vols.  VI.,  VII.,  VIII. — LITERATURE  OF  THE  REPUBLIC,  1835-1860. 

Vols.  IX.,  X.,  XL — LITERATURE  OF  THE  REPUBLIC,  1861-1890. 
Fully  representing  writers  that  have  arisen  since  the  beginning  of  the 
Civil  War.  Vol.  XI.  contains  BIOGRAPHICAL  NOTICES  of  all  authors 
quoted,  selections  from  recent  literary  productions,  and  an  exhaus- 
tive topical  index  of  the  entire  work. 

THE  LIBRARY  OF  AMERICAN  LITERATURE.  Compiled  and  Edited  by 
EDMUND  CLARENCE  STEDMAN  and  ELLEN  MACKAV  HUTCHINSON. 
In  Eleven  Octavo  Volumes  of  over  500  Pages  each.  Fifteen 
Full-Page  Portraits  in  each  Volume,  many  of  which  are  Rare  and 
Valuable. 

A  nation  lives  in  its  literature,  which,  unless  it  be  imitative,  re- 
flects the  character  of  thought  of  every  period  through  which  the  na- 
tion passes.  Here  is  the  record  of  patriotism,  of  the  struggles  for  re- 
ligious and  political  liberty,  and  here  also  we  find  depicted  the  daily 
life  of  the  people,  and  the  manner  in  which  they  were  educated,  cul- 
tivated, and  amused. 

The  last  century,  which  has  seen  a  few  isolated  colonies,  exhausted 
by  eight  years'  revolution,  develop  into  a  mighty  nation,  has  also 
witnessed  the  growth  of  a  national  literature,  a  literature  keeping 
pace  with  our  wonderful  material  prosperity,  and  equally  a  matter  of 
national  pride  and  national  importance.  The  truth  of  this  assertion 
is  made  evident  by  the  numerous  and  increasing  demands  for  a  work 
embodying  in  a  reasonable  compass  all  that  was  best  and  most  char- 
acteristic in  the  writings  of  our  authors,  a  work  chronologically  ar- 
ranged, so  that  each  period  of  our  growth  might  be  reflected  in  the 
writings  of  its  great  authors, 

The  work  is  as  broad  as  our  continent,  and  the  selections  as  diver- 
sified as  our  national  life.  It  is  strictly  a  work  for  the  whole  people, 
not  for  a  class,  and  is  arranged  to  meet  the  requirements  of  all. 

PXESS  COMMENTS. 

These  volumes  are  a  substantial  addition  to  popular  literature,  and  make,  as  they  pro- 
fess to  do,  a  library  of  our  best  American  reading  for  the  people  at  large. —  The  Atlantic 
Monthly,  Boston. 

It  not  only  makes  the  reader  well  acquainted  with  the  progress  of  American  literature, 
but  shows  him  its  relations  to  the  life  of  the  people  with  a  vividness  and  accuracy  which 
no  historian  has  yet  attempted. — New  York  Tribune. 


LIBRARY  OF  AMERICAN  LITERATURE.— Continued. 

Earnest  gratitude  is  due  to  the  poet-critic  and  the  charming  lyrist  whose  combined  studies 
have  produced  so  valuable  a  work. —  The  Critic,  N  ew  York. 

No  popular  review,  on  anything  like  an  appropriate  scale,  has  before  been  made  of  our 
national  literature;  for,  though  in  its  beginning  it  was  studiously  modeled  on  the  parent 
source,  it  has  grown  to  be  as  distinctly  national  as  any  other  phase  of  American  develop- 
ment.— San  Francisco  Argonaut. 

It  is  both  a  pleasure  and  a  privilege  to  taste  of  this  literary  feast,  a  mental  feast  unparal- 
leled in  its  completeness  and  excellence — North.  American  Review 

COMMENTS  OF  EMINENT  LITERARY  MEN. 
From  JOHN  GREENLEAF  WHITTIER. 

OAK  KNOLL   DANVERS,  MASS,  Sept.  14,  1888. 

The  plan  and  execution  seem  to  me  deserving  of  unqualified  praise.  A  breath  of  the 
New  World  blows  through  it.  JOHN  G.  WHITTIER. 

WILLIAM  DEAN  HOWELLS  in  the  "  Editor's  Study  '  of  Harper' s  Monthly 

Magazine,  August,  1888. 

(See  the  entire  article  for  an  admirable  digest  of  the  work.) 

In  their  brief  introduction  they  give  us  at  once  the  right  point  of  view,  and  then  they 
make  haste  to  stand  out  of  the  way  and  let  us  enjoy  a  prospect  of  American  literature 
which  could  hardly  have  been  more  complete. 

From  JOHN  BIGELOW,  Ex-United  States  Minister  to  France. 

21  GRAMERCY  PARK,  Nov.  22,  1889. 

This  library  is  one  thing  at  least  we  may  exhibit  at  the  Great  Fair  of  1892,  without  the 
slightest  apprehension  of  any  competition  from  abroad.  I  do  not  know  of  any  greater 
tribute  that  has  ever  been  paid  by  the  nation  to  Columbus,  or  indeed  can  be. 

JOHN  BIGELOW. 
From  MARK  TWAIN. 

If  one  would  think  or  laugh  or  cry,  or  feed  his  pity  or  love  or  charity,  or  lash  himself 
into  a  fury,  he  may  choose  his  emotion  and  turn  to  the  things  that  will  lift  it  to  an  ecstasy 
every  time. 

With  it  on  the  shelf,  one  may  say  to  anybody— Name  your  mood,  and  I  will  satisfy  its 
appetite  for  you.  S  L  CLEMENS  (Mark  Twain). 

COMMENTS  OF  PROMINENT  ED  UCA  TORS. 
From  Professor  JOHN  FISKE,  of  Harvard  University 

CAMBRIDGE,  Jan.  25,  1889. 

The  book  will  be  of  great  service  to  the  student  of  American  history  and  American  lit- 
erature.  Very  sincerely  yours,  JOHN  FISKE. 

From  Dr.  W.  T.  HARRIS,  United  States  Commissioner  of  Education. 

DEPARTMENT  OF  THE  INTERIOR,] 
BUREAU  OF  EDUCATION. 

WASHINGTON',  Dec.  20. 
1  do  not  see  how  any  school  in  America  can  spare  this  work  from  its  reference  library 
for  teachers  and  pupils. 

'  am  sure  that  every  private  individual  will  purchase  it  for  his  own  library,  if  he  has  to 
cut  off  for  a  time  his  purchase  of  other  literature.     Very  respectfully,      W.  T.  HARRIS. 
From  Professor  MOSES  COIT  TYLER, 

CORNELL  UNIVERSITY,  May  23,  1888. 

I  can  truthfully  say  that  I  am  much  impressed  by  the  tact  and  felicity  of  the  choice 
which  has  been  made  of  these  specimens  of  our  literature.  Faithfully  yours, 

MOSES  COIT  TAYLOR. 
From  HIRAM  ORCUTT,  LL.  D.,  Manager  Bureau  of  Education,  Boston. 

BOSTON,  March  10,  1890. 

The  editors  of  this  great  work  are  to  be  congratulated  upon  their  success,  and  the  gen- 
eral public  upon  the  good  fortune  of  having  access  to  so  valuable  a  production 

HIRAM  ORCUTT. 

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at  the  rate  of  only  $3.00  per  month,  aggregating  only  ten  cents  a  day. 


LIFE  OF  POPE  LEO  XIII. 

From  an  Authentic  Memoir  furnished  by  His  Order. 

BY  BERNARD  O'REILLY,  D.  D.,  L.  D.  (LAVAL.) 

Written  with  the  Encouragement,  Approbation,  and  Blessing 
of  His  Holiness  the  Pope.  In  One  Volume,  Royal  Oc- 
tavo, of  about  600  Pages.  Two  Colored  Plates,  Two 
Steel-Plates,  and  Twenty-two  other  Full-Page  Illustra- 
tions. Published  simultaneously  in  Six  Languages. 
Commended  by  Cardinal  Lucido  Maria  Parocchi,  Vicar 
of  His  Holiness,  Leo  XIII. ;  His  Eminence,  John  Cardi- 
nal Simeoni,  Prefect  of  the  Propaganda;  His  Eminence, 
James  Cardinal  Gibbons,  Archbishop  of  Baltimore;  His 
Grace,  the  most  Rev.  M.  A.  Corrigan,  Archbishop  of 
New  York. 

This  book  appeals  in  a  peculiar  manner  to  Catholic  hearts 
throughout  the  world,  coming,  as  it  does,  with  the  approba- 
tion, encouragement,  and  blessing  of  the  Holy  Father,  and 
written  from  an  authentic  memoir  furnished  by  his  order. 
It  is  of  no  less  interest  to  the  general  reader.  Emanating 
from  the  high  authority  and  with  the  approval  of  the  Pope,  it 
can  but  echo  the  sentiments  of  the  Vatican  on  the  leading 
topics  of  religious  thought,  and  the  vital  social  questions 
which  are  agitating  the  whole  world  at  the  present  time. 

The  life  of  such  a  man  is  necessarily  invested  with  commanding  interest  for  every 
student  of  contemporary  history,  and  light  upon  it  will  be  welcomed  as  eagerly  by  those 
who  see  in  him  only  a  prime  political  and  social  factor  as  by  those  who  hold  his  office  in 
veneration. — New  York  Sun. 

The  Life  of  Pope  Leo  XIII.  is  in  every  respect  a  publication  of  striking  interest  as  well 
as  of  profound  significance. — New  York  Herald. 

A  memorable  contribution  to  contemporary  literature,  the  faithful  history  of  a  great 
scholar,  a  great  diplomat,  a  great  prelate. — New  York  Journal. 

The  volume  is  of  surpassing  interest. — San  Francisco  Bulletin. 

To  look  at,  it  is  a  handsome  volume;  to  examine  it  carefully,  it  has  been  brought  out 
with  all  the  care  that  experienced  publishers  know  how  to  bestow;  to  read  it,  it  is  full  of 
the  most  delightful,  most  interesting  information;  and  to  study  it  critically,  it  is  the  result 
of  a  profound  knowledge  of  the  times  we  live  in,  and  of  the  past  from  which  the  present 
has  sprung.— Catholic  Standard,  Philadelphia. 

The  choice  of  the  Rev.  Dr.  O'Reilly  was  a  happy  one.  A  brilliant  style,  a  high  degree 
of  literary  ability,  artistic  taste,  thorough  knowledge  of  the  world,  an  imagination  that 
relieves  all  he  writes  from,  any  suspicion  of  dullness,  fitted  him  eminently  for  the  work  as- 
signed him.— United  States  Catholic  Historical  Magazine. 

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PERSONAL  MEMOIRS  OF  GEN.  I M.  T.  SHERMAN, 

BY    HIMSELF. 

(With  a  Military  Map,  showing  the  Marches  of  the  United  States 
Forces  under  General  Sherman's  command.)  New  Edition,  Re- 
vised and  Enlarged,  with  Maps,  etc.  Two  Volumes,  8vo. ,  Four 
Steel-Portraits. 

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The  memoirs  of  this  "  Old  Warrior,"  covering  a  period  from  1846-65,  are  certain  of  a 
permanent  place  in  literature.  They  furnish  facts  for  the  historian,  and  inspiration  for  the 
patriot,  and  are  therefore  of  living  interest. —  Tribune. 

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PERSONAL  MEMOIRS  OF  GEN.  P.  H.  SHERIDAN, 


WRITTEN"    BY 

Two  Octavo  Volumes  of  500  Pages  each.     Steel  and  Wood  Engrav- 

ings.   Famous  Letters.  Twenty-Six  Maps.  An  Exhaustive  Index. 

Sheridan  must  rank  as  the  ablest  cavalry  general  of  modern  times, 

and  his  career  is  as  romantic  and  interesting  as  it  is  wonderful.     Of 

all  our  great  generals,  his  life  was  the  fullest  of  adventures,  and  his 

Personal  Memoirs  reads  like  a  work  of  fiction.     For  the  benefit  of  the 

military  student,  and  those  who  want  to  enter  into  the  details  of  his 

campaigns,  he  has  prepared  statistics  in  the  form  of  notes  and  maps; 

but  these  are  so  arranged  as  not  to  interrupt  the  flow  of  the  story. 

His  memoirs  have  the  value  of  an  important  historical  production,  and  the  interest  of  a 
great  work  of  fiction.  It  is  a  clear,  concise,  graphic,  and  yet  simple  account  of  a  wonder- 
ful life.—  New  York  Tribune. 

The  story  reads  like  a  romance,  though  the  facts  narrated  are  all  hard,  fast,  and  easily 
verifiable.  .  .  .  The  English  is  that  which  Csesar  would  have  written  had  he  penned 
his  Commentaries  in  the  dominant  language  of  the  nineteenth  century  instead  of  in  Latin. 
—  New  York  Critic. 

It  tells  the  story  of  a  heroic  life,  with  a  directness  and  frankness  of  purpose,  and  a  sim- 
plicity and  modesty  of  expression  that  cannot  be  too  highly  praised.  —  New  York  Sun. 

A  flowing,  modest,  fascinating  story  of  great  events  and  deeds.  —  Brooklyn  Eagle. 

Abundance  of  adventure,  stirring  incidents,  and  dramatic  situations,  such  as  one  is  ac- 
customed to  look  for  in  a  Waverley  romance  rather  than  in  prosaic  history  or  autobiogra- 
phy. —  Cincinnati  Times-Star. 

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In  cloth,  plain  edges,          -             -                       $3  oo  $6  oo 

In  f  till  sheep,  library  style,  marbled  edges,           4  oo  8  oo 

In  half  morocco,  marbled  edges  ,     -                         5  oo  10  oo 
In  full   Turkey  morocco,   beveled  boards, 

antique  back  and  gilt  edges,         -             -           8  oo  1600 

(See  "  The  Great  War  Library.") 

CHEAP  EDITION,  One  Volume,  Complete,         -  $2  oo 


THE  GREAT  WAR  LIBRARY. 

The  original  editions  of  the  following  works,  which  consti- 
tute the  Great  War  Library,  are  published  by  us  at  the  prices 
indicated. 

PERSONAL  MEMOIRS  OF  GEN.  U.  S. 

GRANT,  -  2  vols.,  $3.50  each,  $7.00 

PERSONAL  MEMOIRS  OF  GEN.  P.  H. 

SHERIDAN,  -  -  2  "  3.00  "  6.00 

MCCLELLAN'S  OwN  STORY,          -     I  VOL,  3.75 

REMINISCENCES  OF  W.  S.  HAN- 
COCK, by  his  wife,  -  -  i  "  2.75 

MEMOIRS  OF  GEN.  W.  T.  SHER- 
MAN, by  himself,  -  -  2  vols.,  2.50  "  5.00 

GENESIS  OF  THE  CIVIL  WAR,  by 

Gen.  Crawford,  -  -  i  vol.,  3.50 

TENTING  ON  THE  PLAINS,  by  the 
widow  of  Gen.  Custer,  -  i  "  3.50 


10  vols.         Total,  $31.50 

The  prices  of  these  works,  sold  in  sets,  will  be : 

In  cloth  binding,   -  $30  oo 

In  full  sheep,  library  style,  -      40  oo 

In  half  morocco,  marbled  edges,      -  50  oo 

The  immense  sales  that  these  books  have  enjoyed  are  well 
known,  and  in  order  that  their  success  may  take  a  practical 
shape,  we  have  organized  them  into  a  library,  and  offer  the 
ten  volumes,  sent  to  any  address,  express  prepaid,  on  receipt 
of  $2.50,  with  the  understanding  that  the  balance,  $27.50,  is 
to  be  settled  by  payments  of  $2.50  per  month. 

If  you  already  own  any  of  the  above  volumes,  their  price  will 
be  subtracted  from  the  above  amounts.  Also  a  discount  allowed 
for  cash  in  advance. 


CHEAP  EDITION  OF  SHERMAN'S  MEMOIRS,    -     $2  oo 

CHEAP  EDITION  OF  SHERIDAN'S  MEMOIRS,  2  oo 

Each  of  the  above  works  is  complete  in  one  volume. 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


WN  i     ;JD 


,  REC'D 


LIBRARY,  COLLEGE  OF  AGRICULTURE,  DAVIS 
UNIVERSITY  OF  CALIFORNIA 

BookSlip-10m-8,'49(B5851s4)458 


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